Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01313.x/fullpdf
Reference56 articles.
1. Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity
2. Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats II. Protein-quality associations
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