The role of gluten proteins in the baking of Arabic bread

Journal of Cereal Science

Volumn 30, Issue 3, 1999, Pages 255-265

  Toufeili, I ^a   Ismail, B ^a   Shadarevian, S ^a   Baalbaki, R ^a   Khatkar, B S ^b   Bell, A E ^b   Schofield, J D ^b  

^a Dept of Crop Prod and Protection ^*

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Arabic bread; Fractionation; Gluten; Rheological properties

Indexed keywords

TRITICUM AESTIVUM;

EID: 0012117632     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1999.0286     Document Type: Article

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