Influence of Low Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernels and Their Relation to Functional Properties of Wheat Dough

✍ Scribed by Maucher, Tanja; Figueroa, J. D. C.; Reule, W.; Peña, R. J.

• Book ID: 121876574
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2009
• Tongue: English
• Weight: 138 KB
• Volume: 86
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/CCHEM-86-4-0372