Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour - Concepedia

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Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

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References

1997

Year

Roger J. Fido, F. Békés, P. W. Gras, Arthur S. Tatham

Journal of Cereal Science

Wheat FlourFood BiophysicsGrain ScienceFood EngineeringDough Mixing PropertiesGrain Quality

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