Conformation and aggregate structure of gluten fractionsLi, W. , Dobraszczyk, B.J., Dias, A. and Gil, A.M. (2004) Conformation and aggregate structure of gluten fractions. In: Cauvain, S.P., Salmon, S. and Young, L.S. (eds.) Using cereal science and technology for the benefit of consumers: proceedings of the 12th international ICC cereal and bread congress. Woodhead Food Series (109). Woodhead Publishing Ltd, Cambridge. ISBN 9781845694791 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.
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