1.
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 agrar. Debr. [Internet]. 2006 May 23 [cited 2024 May 2];(23):124-9. Available from: https://ojs.lib.unideb.hu/actaagrar/article/view/3215