The role of glutenin and gliadin in physical dough properties of wheat flours. Comparison of farinograph properties of durum and bread wheat flours.
INAKUMA, Takahiro, AIBARA, Shigeo, MORITA, YuheiVolume:
36
Year:
1989
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.6_437
File:
PDF, 17.30 MB
english, 1989