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Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

โœ Scribed by H. Wieser; R. Kieffer


Book ID
112257175
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
124 KB
Volume
34
Category
Article
ISSN
0733-5210

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