Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality

Author:

Fu Bin Xiao,Wang Kun,Dupuis Brigitte,Taylor Dale,Nam Shin

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. AACC International. Approved Methods of Analysis. eleventh ed.. Methods 38-12.02 and 66-20.01, AACC International, St. Paul, MN.

2. Effects of kernel vitreousness and protein level on protein molecular weight distribution, milling quality, and breadmaking quality in hard red spring wheat;Baasandorj;Cereal Chem.,2016

3. Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality;D'Egidio;Cereal Chem.,1990

4. Influence of protein content on spaghetti cooking quality;Del Nobile;J. Cereal Sci.,2005

5. Influence of protein content on some durum wheat quality parameters;Dexter;Can. J. Plant Sci.,1977

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