Authors: Torres, PI Vazquez-Moreno, L Ledesma-Osuna, AI Medina-Rodriguez, C

Citation: Pi. Torres et al., Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties, CEREAL CHEM, 77(6), 2000, pp. 702-707