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The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta

✍ Scribed by Kàroly Kobrehel; Rémi Alary

Publisher: John Wiley and Sons
Year: 1989
Tongue: English
Weight: 754 KB
Volume: 47
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740470409

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