Effect of composition of glutenin subfractions on rheological properties of wheat

Journal of Food Biochemistry

Volumn 24, Issue 4, 2000, Pages 275-298

  Jood, S ^a,b   Schofield, J D ^a   Tsiami, A A ^a   Bollecker, S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034342637     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2000.tb00701.x     Document Type: Article

References (29)

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