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 journalArticle

7 Scopus citations
Original languageAmerican English
Pages (from-to)702-707
Number of pages6
JournalCereal Chemistry
DOIs
StatePublished - 1 Jan 2000
Externally publishedYes

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