Effect of glutenin subfractions on bread-making quality of wheat
Article first published online: 20 DEC 2001
International Journal of Food Science & Technology
Volume 36, Issue 5, pages 573–584, June 2001
How to Cite
Jood, S. , Schofield, J. D. , Tsiami, A. A. and Bollecker, S. (2001), Effect of glutenin subfractions on bread-making quality of wheat. International Journal of Food Science & Technology, 36: 573–584. doi: 10.1046/j.1365-2621.2001.00487.x
- Issue published online: 20 DEC 2001
- Article first published online: 20 DEC 2001
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