Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties
| Autor: | Katyal, Mehak, Singh, Narpinder, Virdi, Amardeep Singh, Kaur, Amritpal, Chopra, Nidhi, Ahlawat, Arvind Kumar, Singh, Anju Mahendru |
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| Zdroj: | In Food Research International October 2017 100 Part 2:306-317 |
| Databáze: | ScienceDirect |
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