Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties
Edwards, N. M., Mulvaney, S. J., Scanlon, M. G., Dexter, J. E.Volume:
80
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.2003.80.6.755
Date:
November, 2003
File:
PDF, 232 KB
english, 2003