![](/img/cover-not-exists.png)
The α-amylase, α-amylase inhibitor and proteinase inhibitor activities of proteins extracted from wheat varieties and their influence on the baking quality
E. Klocklewicy-Kamińska, Doc. dr habil. J. R. Warchalewski, D. Piasecka-KwiatkowskaVolume:
39
Year:
1995
Language:
english
Pages:
10
DOI:
10.1002/food.19950390304
File:
PDF, 529 KB
english, 1995