Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
2. Department of Plant Sciences University of Saskatchewan Saskatoon SK Canada
3. 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.10239
Reference48 articles.
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4. Novel allelic variants encoded at the Glu-D3 locus in bread wheat
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