Wheat gluten structure. The key to improving breadmaking quality.

G - Articles in popular magazines and other technical publications

Shewry, P. R. and Tatham, A. S. 1986. Wheat gluten structure. The key to improving breadmaking quality. Milling. 169, pp. 32-34.

AuthorsShewry, P. R. and Tatham, A. S.
Year of Publication1986
JournalMilling
Journal citation169, pp. 32-34
Open accessPublished as non-open access

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