Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur-Reference-Cited by-同舟云学术

Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur

Published:2022-11-26 Issue:1 Volume:58 Page:268-278
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Pasqualone Antonella¹^ORCID,Palombieri Samuela²^ORCID,Koksel Hamit³,Summo Carmine¹,De Vita Pasquale⁴,Sestili Francesco²^ORCID

Affiliation:

1. Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Via Amendola 165/a 70126 Bari Italy

2. Department of Agriculture and Forest Sciences University of Tuscia Via S. C. de Lellis 01100 Viterbo Italy

3. Istinye University Department of Nutrition and Dietetics Istanbul Turkey

4. Council for Agricultural Research and Economics (CREA) Research Centre for Cereal and Industrial Crops (CREA‐CI) S.S. 673, Km 25,200 71122 Foggia Italy

Funder

Horizon 2020 Framework Programme

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16200

Reference43 articles.

1. Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis

2. Influence of damaged starch on cookie and bread-making quality

3. Molecular genetics of puroindolines and related genes: allelic diversity in wheat and other grasses

4. End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: I. Grain, Milling, and Soft Wheat Quality

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