Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality

Khatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D. (2002) Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. Journal of Cereal Science, 35 (3). pp. 299-306. 10.1006/jcrs.2001.0429
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Project 415, 501, Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat
Date Deposited 05 Dec 2025 09:32
Last Modified 19 Dec 2025 14:25

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