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

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Maria Cristina FERRARI
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Soggetti:	Agrociencias gluten Wheat flour baking test quality evaluation rheological property
Accesso online:	Acceder al recurso
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