End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: II. Dough Strength and Pan Bread Quality
Author:
Affiliation:
1. Dep. of Crop and Soil Sciences; Washington State Univ.; Pullman WA 99164
2. USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg.; Washington State Univ.; PO Box 646394 Pullman WA 99164-6394
Funder
National Institute of Food and Agriculture (NIFA) Agricultural and Food Research Initiative
Publisher
Wiley
Subject
Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.2135/cropsci2016.09.0775/fullpdf
Reference54 articles.
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2. Breadmaking quality of selected durum wheat genotypes and its relationship with high molecular weight glutenin subunits allelic variation and gluten protein polymeric composition;Ammar;Cereal Chem.,2000
3. Influence of allelic prolamin variation and localities on durum wheat quality;Babay;J. Cereal Sci.,2015
4. Influence of damaged starch on cookie and bread-making quality;Barrera;Eur. Food Res. Technol.,2007
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