A - Papers appearing in refereed journals
Samuel, L. W. 1935. The amino-acid content of wheat flour dough. Biochemical Journal. 29 (10), pp. 2331-2333. https://doi.org/10.1042/bj0292331
| Authors | Samuel, L. W. |
|---|---|
| Abstract | RESP-1058 |
| Year of Publication | 1935 |
| Journal | Biochemical Journal |
| Journal citation | 29 (10), pp. 2331-2333 |
| Digital Object Identifier (DOI) | https://doi.org/10.1042/bj0292331 |
| ISSN | 0264-6021 |
| Publisher | Portland Press Ltd |
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