Kuktaitė, Ramunė <br/><br/>
Protein quality in wheat: Changes in protein polymer composition during grain development and dough processing 

 - Alnarp  SLU  2004 
 - 40+7+10+9+26+27 
<br/><br/><label>ISBN: </label>91-576-6778-0 
<br/><br/><label>ISSN: </label>1401-6249 
<br/><br/><label>Subjects--Index Terms: </label>WHEAT TRITICUM PROTEIN COMPOSITION GLUTEN BREAD-MAKING QUALITY 
<br/><br/><label>Dewey Class. No.: </label>633.1