Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat-Reference-Cited by-同舟云学术

Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

Published:2020-02-24 Issue:2 Volume:97 Page:515-526
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Baasandorj Tsogtbayar¹,Ohm Jae‐Bom²^ORCID,Simsek Senay¹^ORCID

Affiliation:

1. Department of Plant Sciences North Dakota State University Fargo ND USA

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10266

Reference15 articles.

1. AACC‐I(2009).AACC International approved methods of analysis. AACC International. Retrieved fromhttp://methods.aaccnet.org/. Accessed February 20 2020.

2. The Impact of Salt Reduction in Bread: A Review

3. The Art of Building Structures in Baking

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