Improved functional properties for soy-wheat doughs due to modification of the size distribution of polymeric proteins
Maforimbo, E.
Improved functional properties for soy-wheat doughs due to modification of the size distribution of polymeric proteins - 2006 - Printed|Computer File
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210
English
1095-9963 (Revista en electrónico)
Improved functional properties for soy-wheat doughs due to modification of the size distribution of polymeric proteins - 2006 - Printed|Computer File
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210
English
1095-9963 (Revista en electrónico)