Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Summary

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Authors: Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev, Tamara Dapčević Hadnađev

Journal title: Food Chemistry

Journal number: 03088146

Journal publisher: Elsevier BV

Published year: 2014

Published pages: 158-165

DOI identifier: 10.1016/j.foodchem.2014.05.054

ISSN: 0308-8146