The Influence of Dough Mixing Time on Wheat Protein Composition and Gluten Quality for Four Commercial Flour Mixtures

Conference

7th International Wheat Conference

SLU Authors

• Kuktaite, Ramune

  • Department of Crop Science, 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/21414