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pro vyhledávání: '"C. Vander Kant"'
Publikováno v:
Cereal Chemistry Journal. 83:284-286
Five methods that employed very different testing principles and procedures for assessing gluten quality were compared for 33 North American soft red and white wheats. The three methods analyzed flour (alveograph work, lactic acid solvent retention c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3967fe97172f3e30c1ab77ca0b9f6f4b
https://doi.org/10.1094/cc-83-0284
https://doi.org/10.1094/cc-83-0284
