Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

✍ Scribed by P.L. Weegels; A.M. van de Pijpekamp; A. Graveland; R.J. Hamer; J.D. Schofield

• Book ID: 115622740
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 123 KB
• Volume: 23
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1996.0010