Rheological properties and baking qualities of selected soft wheats grown in the United States

Cereal Chemistry

Volumn 73, Issue 2, 1996, Pages 215-221

  Yamamoto, H ^a   Worthington, S T ^b   Hou, G ^c   Ng, P K W ^c  

^a Pip Tokyo Co   (Japan)

^b Vie de France Bakery Yamazaki Inc ^*  (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENGINEERS; PARTICLE SIZE ANALYSIS; PATENTS AND INVENTIONS; QUALITY CONTROL; RHEOLOGY;

END-USES; LARGE DIAMETER; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; SOFT RED WINTER WHEAT; SPONGE CAKES; TEXTURE CHARACTERISTICS; TEXTURE PROFILE ANALYSIS; WHEAT CULTIVARS; WINTER WHEAT;

PARTICLE SIZE;

TRITICUM AESTIVUM;

EID: 0030484287     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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