Article

Stathopoulos, Costas E., Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Schofield, David D. and Dobraszczyk, Bogdan J. (2009) Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology. Journal of Food and Nutrition Research, 48 (3). pp. 141-147. ISSN 1336-8672

Stathopoulos, Costas E., Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Dobraszczyk, Bogdan J. and Schofield, David D. (2006) Effect of heat on rheology of gluten fractions from flours with different bread-making quality. Journal of Cereal Science, 43 (3). pp. 134-143. ISSN 0733-5210