Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals

Author:

Hadnađev Miroslav,Mikić Sanja,Pojić Milica,Dapčević Hadnađev Tamara

Publisher

Elsevier

Reference149 articles.

1. Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics;Aamodt;Journal of Food Science,2003

2. A review on rheological properties and measurements of dough and gluten;Abang Zaidel;Journal of Applied Sciences,2010

3. Reduction of deoxynivalenol (DON) contamination by improved fungicide use in wheat. Part 3. Reduction of Fusarium head blight and influence on quality traits in cultivars with different resistance levels;Ács;European Journal of Plant Pathology,2018

4. The effect of water stress on grain filling processes in wheat;Ahmadi;The Journal of Agricultural Science,2001

5. Wheat damage by Aelia spp. and Erygaster spp.: Effects on gluten and water-soluble compounds released by gluten hydrolysis;Aja;Journal of Cereal Science,2004

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