New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

Author:

Gabriel Doreen,Pfitzner Christian,Haase Norbert U.,Hüsken Alexandra,Prüfer Heinrich,Greef Jörg-Michael,Rühl Gerhard

Funder

NIRS

Federal Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Backversuch – Weizenmehl Type 550 (RMT-Brötchen);Arbeitsgemeinschaft Getreideforschung e.V,2016

2. New aspects in quality related wheat research: II. New methodologies for better quality wheat;Bekes;Cereal Res. Commun.,2012

3. Nitrogen as determinant of wheat growth and yield;Borghi,1999

4. Model Selection and Multimodel Inference: a Practical Information-theoretic Approach;Burnham,2002

5. Relationship of bread quality to kernel, flour, and dough properties;Dowell;Cereal Chem.,2008

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