Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters

Ciaffi, Mario; Tozzi, L.; Lafiandra, D.

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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/39427

Title:	Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters
Authors:	Ciaffi, Mario Tozzi, L. Lafiandra, D.
Journal:	CEREAL CHEMISTRY
Issue Date:	1996
URI:	http://hdl.handle.net/2067/39427
Appears in Collections:	A1. Articolo in rivista

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