Functional properties of low Mr wheat proteins. II. Effects on dough properties - Concepedia

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Functional properties of low Mr wheat proteins. II. Effects on dough properties

47

Citations

7

References

1995

Year

P.L. Weegels, R. Orsel, Anne M. van de Pijpekamp, W.J. Lichtendonk, R.J. Hamer, J.D. Schofield

Journal of Cereal Science

Food ChemistryFunctional PropertiesBiochemistryNatural SciencesFunctional PropertyMolecular BiologyGrain ScienceDough PropertiesAlternative Protein SourceProtein EngineeringGrain QualityFood Structure

References

	Year	Citations

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