Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics-Reference-Cited by-同舟云学术

Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Published:2020-05 Issue: Volume:93 Page:102983
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wessels R.,Wentzel B.,Labuschagne M.T.

Funder

SENSAKO

ARC-SG

National Research Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

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5. A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production;Colombo;J. Cereal. Sci.,2008

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