Open AccessThe effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality
Author(s) -
Yaşar Karaduman,
Nevzat Aydın,
Hüseyin EMİRDAĞI
Publication year - 2022
Publication title -
european food science and engineering :
Language(s) - English
Resource type - Journals
ISSN - 2717-9869
DOI - 10.55147/efse.1129925
Subject(s) - glutenin , food science , gluten , wheat flour , chemistry , protein subunit , biochemistry , gene