J-GLOBAL ID:201602002312836610   Reference number:58A0046261

The Physical Chemistry of Wheat Proteins in Connection with the Baking Value of Flours.

Author (1):
Volume: 21  Issue: 74  Page: 215 - 230  Publication year: 1958 
JST Material Number: E0368A  CODEN: WLCOA   Document type: Article
Country of issue: United States (USA) 
Terms in the title (5):
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