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.

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

Permalink - https://repository.rothamsted.ac.uk/item/85z93/wheat-gluten-structure-the-key-to-improving-breadmaking-quality

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