1995•Journal of Cereal ScienceRequires access

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

B. S. Khatkar, Alan E. Bell, J.D. Schofield

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Key concepts: Glutenin, Gliadin, Gluten, Food science, Wheat gluten, Rheology, Chemistry, Biochemistry

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