Original language | American English |
---|---|
Pages (from-to) | 702-707 |
Number of pages | 6 |
Journal | Cereal Chemistry |
DOIs | |
State | Published - 1 Jan 2000 |
Externally published | Yes |
Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties
P. I. Torres, L. Vazquez-Moreno, A. I. Ledesma-Osuna, C. Medina-Rodriguez
Research output: Contribution to journal › Article › peer-review
7
Scopus
citations