Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

✍ Scribed by E. Maforimbo; G. Skurray; S. Uthayakumaran; C.W. Wrigley

• Book ID: 113697708
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 267 KB
• Volume: 43
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2005.10.001