Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat-Reference-Cited by-同舟云学术

Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

Published:2021-12-09 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Khalid Khairunizah Hazila¹,Ohm Jae‐Bom²^ORCID,Simsek Senay¹³^ORCID

Affiliation:

1. Department of Plant Science North Dakota State University Fargo North Dakota USA

2. USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Red Spring and Durum Wheat Quality Laboratory North Dakota State University Fargo North Dakota USA

3. Department of Food Science Purdue University West Lafayette Indiana USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10509

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5. Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread;Batifoulier F.;Journal of Cereal Science,2005

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