Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity
Uthayakumaran, S., Tomoskozi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L. and Bekes, F.
(2001)
Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity.
Cereal chemistry, 78.
pp. 138-141.
| Item Type | Article |
|---|---|
| Open Access | Not Open Access |
| Project | 415, 501 |
| Date Deposited | 05 Dec 2025 09:32 |
| Last Modified | 19 Dec 2025 14:25 |