Chapter 8 Prediction of Dough Properties for Bread Wheats-Reference-Cited by-同舟云学术

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Chapter 8 Prediction of Dough Properties for Bread Wheats

Published:2006-01 Issue: Volume: Page:243-280
ISSN:
Container-title:Gliadin and Glutenin: The Unique Balance of Wheat Quality
language:
Short-container-title:

Author:

Cornish G.B.¹,Békés F.²,Eagles H.A.³,Payne P.I.⁴

Affiliation:

1. Grain Quality Research Laboratory, South Australian Research and Development Institute, Urrbrae, South Australia, Australia

2. CSIRO Plant Industry, Canberra, ACT, Australia

3. The University of Adelaide, Glen Osmond, South Australia, Australia

4. Bury St. Edmunds, Suffolk, IP29 4BY, United Kingdom

Publisher

AACC International, Inc.

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/9781891127519.012

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