Influence of Wheat Polysaccharides on the Rheological Properties of Gluten and Doughs

AuthID
 P-001-2AH
3
Author(s)
Gama, AC
·
2
Editor(es)
Shewry, PR; Tatham, AS
Tipo de Documento
Proceedings Paper
Year published
2000
Publicado
in WHEAT GLUTEN in ROYAL SOCIETY OF CHEMISTRY SPECIAL PUBLICATIONS, ISSN: 0260-6291
Número: 261, Páginas: 503-506 (4)
Conference
7Th International Wheat Gluten Workshop, Date: APR 02-06, 2000, Location: BRISTOL, ENGLAND, Host: UNIV BRISTOL
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:000170831100110
Source Identifiers
ISSN: 0260-6291
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