Influence of process parameters on yield and composition of gluten fractions obtained in a laboratory scale dough batter procedure

✍ Scribed by S.A Frederix; C.M Courtin; J.A Delcour

• Book ID: 114255058
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 225 KB
• Volume: 39
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/s0733-5210(03)00061-4