Yaşar KARADUMAN,
Nevzat AYDIN,
Hüseyin EMİRDAĞI
The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality
The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality
European Food Science and Engineering
2022-Cilt: 3 - Sayı: 1
26-35
high molecular weight glutenins,
gluten strength,
wheat improvement,
soft wheat product quality
42
47