Solubilization and characterization of wheat gluten proteins - correlations between the amount of aggregated proteins and baking quality

Field, J. M., Shewry, Peter and Miflin, Benjamin J (1983) Solubilization and characterization of wheat gluten proteins - correlations between the amount of aggregated proteins and baking quality. Journal of the Science of Food and Agriculture, 34 (4). pp. 370-377. 10.1002/jsfa.2740340409
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Additional information Times Cited: 95 Field, jm shewry, pr miflin, bj 97 John wiley & sons ltd W sussex ROTHAMSTED EXPTL STN,DEPT BIOCHEM,HARPENDEN AL5 2JQ,HERTS,ENGLAND
Keywords Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology
Date Deposited 05 Dec 2025 10:00
Last Modified 21 Jan 2026 17:21

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