The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures

Published in

Title: DEVELOPMENTS IN PLANT BREEDING : 12
Publisher: SPRINGER

SLU Authors

• Kuktaite, Ramune

  • Department of Biosystems and Technology, Swedish University of Agricultural Sciences
    

• Johansson, Eva

  • Department of Biosystems and Technology, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/16463