[1]Diarsipkan 2012-05-14 di Wayback Machine. Edwards et al. (2003) Role of gluten and its components in determining durum semolina dough viscoelastic properties. Cereal chem. 80:755-763
web.archive.org
[1]Diarsipkan 2012-05-14 di Wayback Machine. Edwards et al. (2003) Role of gluten and its components in determining durum semolina dough viscoelastic properties. Cereal chem. 80:755-763