Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality
- PMID: 6876769
- DOI: 10.1002/jsfa.2740340409
Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Medical
