Zobrazeno 1 - 1
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pro vyhledávání: '"Hüseyin EMİRDAĞI"'
Publikováno v:
Volume: 3, Issue: 1 26-35
European Food Science and Engineering
European Food Science and Engineering
High molecular weight glutenin subunits (HMW-GS) are the main wheat gluten proteins in flour that determine the viscoelastic properties of various types of dough. In this study, the effects of HMW-GS on various quality characteristics of certain soft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b04d785569759132d2976b54285f4b16
https://dergipark.org.tr/tr/pub/efse/issue/70471/1129925
https://dergipark.org.tr/tr/pub/efse/issue/70471/1129925
