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Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats.

Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.

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Food Sci, February 1963 Vol. 12, No.3, pp. 68-70.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: aging, wheat flours, physical properties, gluten
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2014 05:42
Last Modified: 14 Aug 2014 05:42
URI: http://ir.cftri.res.in/id/eprint/3355

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