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.
|Authors||Shewry, P. R. and Tatham, A. S.|
|Year of Publication||1986|
|Journal citation||169, pp. 32-34|
|Open access||Published as non-open access|
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