Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins

Lemelin E, Branlard G, Salvo L, Lein V, Aussenac T, Dayde J.

DOI: 10.1016/j.jcs.2005.03.009
Published: 2005-11-01
Container: J Cereal Sci
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.jcs.2005.03.009,
  title = {Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins},
  author = {Lemelin E and  Branlard G and  Salvo L and  Lein V and  Aussenac T and  Dayde J.},
  year = {2005},
  journal = {J Cereal Sci},
  doi = {10.1016/j.jcs.2005.03.009},
  url = {https://doi.org/10.1016/j.jcs.2005.03.009}
}

RIS

TY  - JOUR
TI  - Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins
AU  - Lemelin E
AU  -  Branlard G
AU  -  Salvo L
AU  -  Lein V
AU  -  Aussenac T
AU  -  Dayde J.
PY  - 2005
JO  - J Cereal Sci
DO  - 10.1016/j.jcs.2005.03.009
UR  - https://doi.org/10.1016/j.jcs.2005.03.009
ER  -

APA

E, L., G, B., L, S., V, L., T, A., & J., D. (2005). Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins. J Cereal Sci. https://doi.org/10.1016/j.jcs.2005.03.009

Source records

europe-pmc · retrieved 2026-09-25T05:43:23.361Z
hal · retrieved 2026-09-25T05:43:23.392Z
hal · retrieved 2026-09-25T05:43:23.392Z