Gliadin and Glutenin: The Unique Balance of Wheat Quality
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Published By AACC International, Inc.

9781891127519
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Chapter 8 Prediction of Dough Properties for Bread Wheats

2006 ◽  
pp. 243-280 ◽  
Author(s):  
G.B. Cornish ◽  
F. Békés ◽  
H.A. Eagles ◽  
P.I. Payne
Keyword(s):  
Dough Properties

Chapter 14 Proteins that Complement the Roles of Gliadin and Glutenin

2006 ◽  
pp. 413-446 ◽  
Author(s):  
B.L. Jones ◽  
C.F. Morris ◽  
F. Békés ◽  
C.W. Wrigley
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