Zobrazeno 1 - 1
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pro vyhledávání: '"Bodgan J. Dobraszczyk"'
Publikováno v:
Journal of Cereal Science. 43:322-330
Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10bf3c9d2fe436d33dd6d3bd099751f0
https://doi.org/10.1016/j.jcs.2005.12.004
https://doi.org/10.1016/j.jcs.2005.12.004
