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. 1965 Oct;16(10):586-93.
doi: 10.1002/jsfa.2740161002.

Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours

Y Pomeranz

Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours

Y Pomeranz. J Sci Food Agric. 1965 Oct.
No abstract available

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