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Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat
KATAGIRI, Mina, MASUDA, Tetsuya, TANI, Fumito, KITABATAKE, NaofumiVolume:
17
Year:
2011
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.17.111
File:
PDF, 499 KB
english, 2011