This is supported by a significant positive correlation of a flour fraction of 1–10 lm with LA SRC (r = 0.50, p 6 0.05), which has been related to glutenin proteins.
This is supported by a significant positive correlation of a flour fraction of 1–10 lm with LA SRC(r = 0.50, p 6 0.05), which has been related to glutenin proteins.