Cereal Chem. 73 (4):512-513 |
COMMUNICATION TO THE EDITOR: Unexpected Solubility Changes in Wheat Proteins During Fermentation and Oven Stages of the Breadmaking Process (1).
Dong Yin Huang (2) and Khalil Khan (2,3). (1) Published with the approval of the Director, Agricultural Experimental Station, North Dakota State University. (2) Graduate student and professor, respectively. Department of Cereal Science, North Dakota State University, Fargo, ND 58105. (3) Corresponding author. E-mail: <firstname.lastname@example.org> Accepted April 18, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.