Wheat gluten structure. The key to improving breadmaking quality.

Shewry, Peter and Tatham, A. S. (1986) Wheat gluten structure. The key to improving breadmaking quality. pp. 32-34.
Copy
Item Type Article
Open Access Not Open Access
Date Deposited 05 Dec 2025 09:18
Last Modified 19 Dec 2025 14:15

Explore Further

Full text not available from this repository.

Atom BibTeX OpenURL ContextObject in Span OpenURL ContextObject Dublin Core MPEG-21 DIDL Data Cite XML EndNote HTML Citation METS MODS RIOXX2 XML Reference Manager Refer ASCII Citation
Export

Downloads