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Gluten Proteins
Edited by
Domenico Lafiandra;
Domenico Lafiandra
University of Tuscia, Italy
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R D'Ovidio
R D'Ovidio
University of Tuscia, Italy
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Hardback ISBN:
978-0-85404-633-1
PDF ISBN:
978-1-84755-209-9
No. of Pages:
488
Publication date:
19 May 2004
Book Chapter
Gluten Macropolymer in Wheat Flour Doughs: Structure and Function for Wheat Quality
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Published:19 May 2004
Page range:
288 - 291
Citation
R. Kuktaite, H. Larsson, S. Marttila, K. Brismar, M. Prieto-Linde, and E. Johansson, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 288-291.
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