The amino-acid content of wheat flour dough

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

AuthorsSamuel, L. W.
Abstract

RESP-1058

Year of Publication1935
JournalBiochemical Journal
Journal citation29 (10), pp. 2331-2333
Digital Object Identifier (DOI)https://doi.org/10.1042/bj0292331
ISSN0264-6021
PublisherPortland Press Ltd

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