Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat-Reference-Cited by-同舟云学术

Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat

Published:2000-07 Issue:4 Volume:77 Page:507-511
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Mikhaylenko G. G.¹,Czuchajowska Z.¹,Baik B.-K.¹,Kidwell K. K.²³

Affiliation:

1. Graduate assistant, late associate professor, and assistant professor, respectively. Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, 99164-6376.

2. Associate professor, Department of Crop and Soil Sciences, Washington State University, Pullman, WA, 99164-6420.

3. Corresponding author. Phone: 509/335-7247. Fax: 509/335-4815. E-mail: kidwell@mail.wsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles

2. Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat

3. Protein Content of Single Kernels of Wheat by Near-Infrared Reflectance Spectroscopy

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