Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index
Version of Record online: 14 APR 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 4, pages C307–C311, May 2009
How to Cite
Di Luccia, A., Lamacchia, C., Mamone, G., Picariello, G., Trani, A., Masi, P. and Addeo, F. (2009), Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index. Journal of Food Science, 74: C307–C311. doi: 10.1111/j.1750-3841.2009.01117.x
- Issue online: 4 MAY 2009
- Version of Record online: 14 APR 2009
- MS 20080453 Submitted 6/17/2009, Accepted 1/30/2009
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