URI, C.; TÓTH, Árpád; SIPOS, P.; BORBÉLYNÉ VARGA, M.; GYŐRI, Z. The composition of gluten proteins and their effect on the rheological properties of gluten. Acta Agraria Debreceniensis, [S. l.], n. 23, p. 124–129, 2006. DOI: 10.34101/actaagrar/23/3215. Disponível em: https://ojs.lib.unideb.hu/actaagrar/article/view/3215. Acesso em: 18 apr. 2021.