A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)

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Bibliographic Details
Main Author:	Maria Cristina FERRARI
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias gluten Wheat flour baking test quality evaluation rheological property
Online Access:	Acceder al recurso
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