Rheological and size characterisation of gluten proteins from cultivars varying in baking quality

Journal article

Costas Stathopoulos, Amalia A. Tsiami and J. David Schofield

Aspects of Applied Biology, Vol.64, pp.181-183

2001

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Title: Rheological and size characterisation of gluten proteins from cultivars varying in baking quality
Authors/Creators: Costas Stathopoulos - Murdoch University, Food Futures Institute
Amalia A. Tsiami - University of Reading
J. David Schofield - University of Reading
Publication Details: Aspects of Applied Biology, Vol.64, pp.181-183
Publisher: Association of Applied Biologists (AAB)
Identifiers: 991005707259107891
Murdoch Affiliation: Food Futures Institute
Resource Type: Journal article

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