{"title":"Proteolytic activity and its correlation with the volume of bread in the bread making ability of wheat flour.","authors":"E M P DE TELLECHEA","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":88675,"journal":{"name":"Revista de la Facultad de Ciencias Quimicas (Quimica y Farmacia). La Plata. Universidad Nacional. Facultad de Quimica y Farmacia","volume":"18 ","pages":"189-97"},"PeriodicalIF":0.0000,"publicationDate":"1943-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista de la Facultad de Ciencias Quimicas (Quimica y Farmacia). La Plata. Universidad Nacional. Facultad de Quimica y Farmacia","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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