Principal component analysis and correlation studies of spring wheats in relation to cookie making quality
Author:
Affiliation:
1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2. Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1236273
Reference47 articles.
1. FAOSTAT. 2016. http://Www.Fao.Org/Worldfoodsituation/Csdb/En/ (accessed March 28, 2016).
2. Wheat: characteristics and quality requirements
3. Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
4. MarketLine. 2013. http://Www.Reuters.Com/Article/Market-Publishers-Idusnbw076574a+100+Bsw20130507 (accessed Mar 28, 2016).
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