Authors:
Uthayakumaran, S
Tomoskozi, S
Tatham, AS
Savage, AWJ
Gianibelli, MC
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity, CEREAL CHEM, 78(2), 2001, pp. 138-141