✦ LIBER ✦

The glutenin macropolymer of wheat flour doughs: structure–function perspectives

✍ Scribed by Megan P. Lindsay; John H. Skerritt

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Examination of the Structure of the Glut

✍ Lindsay, Megan P.; Skerritt, John H. 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 329 KB

Functional Properties of LowMrWheat Prot

✍ P.L. Weegels; R.J. Hamer; J.D. Schofield 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 238 KB

Effects of a High Mr Glutenin Subunit (1

✍ F. Bekes; P.W. Gras; R.B. Gupta; D.R. Hickman; A.S. Tatham 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 212 KB

Effect of taro (Colocasia esculenta) flo

✍ Nicolas Y Njintang; Carl MF Mbofung; Facho Balaam; Pierre Kitissou; Joel Scher 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 156 KB 👁 1 views

The microflora of the sour dough of whea

✍ M. José Torner; Alberto Bainotti; M. Antonia Martinez-Anaya; Carmen Benedito de 📂 Article 📅 1989 🏛 Springer 🌐 English ⚖ 508 KB

The pattern of the linear viscoelastic b

✍ J. Lefebvre; N. Mahmoudi 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 254 KB