Authors:
Curioni, A
Pogna, NE
Pasini, G
Spettoli, P
Voltarel, M
Peruffo, AD
Citation: A. Curioni et al., Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp monococcum) flours with different breadmaking quality, ITAL J FOOD, 12(1), 2000, pp. 91-102