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whole meal flour of einkorn ( Triticum monococcum L. subsp monococcum ). J. Cereal Sci. 54 : 250–254. Brandolini A. Environmental and genotypic influences on trace element and
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Antes, S., Wieser, H. 2000. Quantitative determination and localization of thiol groups in wheat flour. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Cambridge, UK: The Royal Society of Chemistry, pp. 211
305 313 Rojas, J.A., Rosell, C.M., de Barber, C.B. 1999. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13 :27
Basky, Zs., Fónagy, A., 2003. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59, 426–430. Fónagy A
wheat flours by laser diffraction . J. of Sci. Food Agric. 78 : 237 – 244 . Donelson , D.H. , Yamazaki , W.T. 1972 . Soft wheat flour particle-size analysis by
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Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. 2011. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. 29 :35
Basky, Zs. and Fónagy, A. (2003): Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59 , 426-430. Glutenin and gliadin
