Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

✍ Scribed by Pingping Zhang; Zhonghu He; Dongsheng Chen; Yong Zhang; Oscar R. Larroque; Xianchun Xia

• Book ID: 113697796
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 186 KB
• Volume: 46
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2006.10.007