The conditioning of wheat. An investigation into the conditioning requirements of Canadian western red spring no. 1-Reference-Cited by-同舟云学术

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The conditioning of wheat. An investigation into the conditioning requirements of Canadian western red spring no. 1

Published:1982-07 Issue:7 Volume:33 Page:663-670
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hook Simon C. W.,Bone Geoffrey T.,Fearn Thomas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference8 articles.

1. The conditioning of wheat. The influence of varying levels of water addition to UK wheats on flour extraction rate, moisture and colour

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat;Foods;2023-05-22

2. Quality of wheat flour and pan bread as influenced by the tempering time and milling system;Cereal Chemistry;2019-04-02

3. Effect of Tempering Conditions on Milling Performance and Flour Functionality;Cereal Chemistry Journal;2009-01

4. The conditioning of wheat. The influence of conditioning temperature on flour yield, moisture content and colour;Journal of the Science of Food and Agriculture;1984-12

5. The conditioning of wheat. A comparison of UK wheats milled at natural moisture content and after drying and conditioning to the same moisture content;Journal of the Science of Food and Agriculture;1984-05

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