High protein and gliadin content improves tortilla quality of a weak gluten wheat
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- Overview
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- Research
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- Identity
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Overview
published proceedings
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LWT-FOOD SCIENCE AND TECHNOLOGY
author list (cited authors)
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Dizlek, H., Girard, A. L., & Awika, J. M.
citation count
complete list of authors
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Dizlek, Halef||Girard, Audrey L||Awika, Joseph M
publication date
publisher
published in
Research
keywords
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Flatbread
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Gliadin
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Gluten
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Tortilla
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Wheat
Identity
Digital Object Identifier (DOI)
Additional Document Info
start page
end page
volume
Other
URL
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http://dx.doi.org/10.1016/j.lwt.2022.113320