SHARMA, Shikha; RAM, Sewa; GUPTA, Ranjan. Relationship of high and low molecular weight glutenins with chemical and rheological properties of wheat flour. Journal of Cereal Research, India, v. 4, n. 1, 2012. DOI: 10.25174/915e7q14. Disponível em: https://epubs.icar.org.in/index.php/JWR/article/view/35321. Acesso em: 22 jun. 2026.