Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition

• Autores: C.H. Aytaç, F. Yöndemğlu, N.S. Kıncal, T. Dik
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 82, Nº 4, 2002, págs. 405-413
• Idioma: inglés
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