Non-parametric stability analyses of dough properties in wheat
Author:
Affiliation:
1. Bahri Dagdas International Agricultural Research Institute, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6642.pdf
Reference32 articles.
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3. Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection;Bordes J.;Journal of Cereal Science,2008
4. Méthodes et équipements pour la maîtrise característiques des céréales et dérivés,2000
5. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models;Codină G. G.;Journal of the Science of Food and Agriculture,2012
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