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Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat

  • Published:2003-05 Issue:3 Volume:37 Page:295-309
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Gooding M.J.,Ellis R.H.,Shewry P.R.,Schofield J.D.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Note on the sodium dodecyl sulphate test of breadmaking quality: comparison with Pelshenke and Zeleny tests;Axford;Cereal Chemistry,1979

2. ‘Wheat Production and Utilization: Systems, Quality and the Environment’;Gooding,1997

3. Wheat proteins: structure and functionality in milling and bread making;Schofield,1994

4. Application of the falling number method for evaluating alpha -amylase activity;Perten;Cereal Chemistry,1964

5. The influence of α-amylase on loaf properties in the UK;Chamberlain,1982
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