Solubilization and characterization of wheat gluten proteins - correlations between the amount of aggregated proteins and baking quality

A - Papers appearing in refereed journals

Field, J. M., Shewry, P. R. and Miflin, B. J. 1983. Solubilization and characterization of wheat gluten proteins - correlations between the amount of aggregated proteins and baking quality. Journal of the Science of Food and Agriculture. 34 (4), pp. 370-377.

AuthorsField, J. M., Shewry, P. R. and Miflin, B. J.
KeywordsAgriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
Year of Publication1983
JournalJournal of the Science of Food and Agriculture
Journal citation34 (4), pp. 370-377
Digital Object Identifier (DOI)doi:10.1002/jsfa.2740340409
PubMed ID6876769
Open accessPublished as non-open access
ISSN00225142
0022-5142
PublisherWiley

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