Contribution of Hydrophobic Soluble Gluten Proteins, Fractionated by Hydrophobic Interaction Chromatography in Highly Acetylated Agarose, to Dough Rheological Properties
Torres, P. I., Vazquez-Moreno, L., Ledesma-Osuna, A. I., Medina-Rodriguez, C.Volume:
77
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CCHEM.2000.77.6.702
Date:
November, 2000
File:
PDF, 215 KB
english, 2000