The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
2. Crop Development Centre University of Saskatchewan Saskatoon SK Canada
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10324
Reference48 articles.
1. Novel allelic variants encoded at the Glu-D3 locus in bread wheat
2. Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements
3. Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)
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