A finer screening of wheat cultivars based on comparison of the baking potential of whole-grain flour and white flour
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02600.x/fullpdf
Reference25 articles.
1. Comparative bread quality of white flour and whole grain flour for hard red spring wheat and winter wheat;Bruckner;Crop Science,2001
2. Development of predictive models for end-use quality of spring wheats through canonical analysis;Butt;International Journal of Food Science and Technology,2001
3. CHAPTER 4: Criteria of Wheat and Flour Quality
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