Impact of ethanol, succinic acid, and the combination thereof at levels produced during sponge fermentation on hard wheat, soft wheat, and durum wheat farinograph rheology-Reference-Cited by-同舟云学术

Impact of ethanol, succinic acid, and the combination thereof at levels produced during sponge fermentation on hard wheat, soft wheat, and durum wheat farinograph rheology

Published:2020-11 Issue: Volume:96 Page:103082
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Helmick Harrison,Kokini Jozef L.

Funder

United States Department of Agriculture

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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4. Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification;Bonilla;Cereal Science,2019

5. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits;Cavanagh;CSIRO Mathematical and Information Sciences,2009

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