Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties - Concepedia

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Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

54

Citations

34

References

2005

Year

Elpidio Peña, Angeles Bernardo, Consuelo Soler, N. Jouve

Food ChemistryGluten-free NutritionCommon WheatGrain QualityFood StructureDough Rheological Properties

References

	Year	Citations

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