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A Comparison of Some Physical and Chemical Tests for Determining the Quality of Gluten in Wheat and Flour


Author:
Coleman, D.A., Dixon, H.B., and Fellows, H.C.
Source:
USDA
Year:
1927
Format:
p. 241-264.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43967357