Relationships of quantity of glutenin subunits of selected U.S. soft wheat flours to rheological and baking properties
Year: 1996
Type: article
Source: Cereal Chemistry
Authors: Gary G. Hou, Hisashi Yamamoto, P. K. W. Ng
Institutions: Wheat Marketing Center, Yamazaki Baking Co., Ltd. (Japan)
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2461444626