Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality - Concepedia

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Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

22

Citations

22

References

2014

Year

Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev, Tamara Dapčević Hadnađev

Food ChemistryGluten-free NutritionPostharvest WheatFree Amino GroupsAgricultural EconomicsFlour MaturationGrain QualityCrop Quality

References

	Year	Citations

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