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ACID-MODIFIED WHEAT FLOURS. CONTRIBUTION OF STARCH AND PROTEIN COMPONENTS TO PASTE PROPERTIES AND PERFORMANCE OF THE FLOURS AS SURFACE SIZES FOR PAPER = FARINES DE BLE MODIFIEES A L'ACIDE. CONTRIBUTION DE L'AMIDON ET DES PROTEINES AUX PROPRIETES DES PATES ET AUX CARACTERISTIQUES DES FARINES COMME APPRET DE SURFACE POUR PAPIERRANKIN JC; SAMALIK JH; RUSSELL CR et al.1973; CEREAL. SCI. TODAY; U.S.A.; DA. 1973; VOL. 18; NO 3; PP. 74-81 (4 P.); BIBL. 13 REF.Serial Issue

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