INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY (VOL 75, PG 501, 1998)

Authors
SAPIRSTEIN HD FU BX
Citation
Hd. Sapirstein et Bx. Fu, INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY (VOL 75, PG 501, 1998), Cereal chemistry, 75(5), 1998, pp. 767-767
Citations number
1
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
75
Issue
5
Year of publication
1998
Pages
767 - 767
Database
ISI
SICI code
0009-0352(1998)75:5<767:IVITQO>2.0.ZU;2-O