Changes in the protein complex of wheat dough affected by soybean 11 S globulin: Part 1—the effects of soybean 11 S globulin addition on the technological properties of wheat dough

✍ Scribed by E. Lampart-Szczapa; M. Jankiewicz

• Publisher: Elsevier Science
• Year: 1982
• Tongue: English
• Weight: 376 KB
• Volume: 9
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(82)90083-8