Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality

A - Papers appearing in refereed journals

Khatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D. 2002. Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. Journal of Cereal Science. 35 (3), pp. 299-306.

AuthorsKhatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D.
Year of Publication2002
JournalJournal of Cereal Science
Journal citation35 (3), pp. 299-306
Digital Object Identifier (DOI)doi:10.1006/jcrs.2001.0429
Open accessPublished as non-open access
Funder project or code415
501
PublisherElsevier

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