Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours (Q38585378)
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scientific article published on October 1965
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English | Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours |
scientific article published on October 1965 |
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Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours (English)
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Pomeranz Y
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1 October 1965
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16
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10
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586-593
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