Rheological properties of full-formula doughs derived from near-isogenic 1BL/1RS translocation lines

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 242-248

  Hussain, A ^a   Lukow, O M ^a   Watts, B M ^b   Mckenzie, R I H ^a  

^a Cereal Research Centre   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; QUALITY CONTROL;

DOUGH MIXING; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; ISOGENIC; ISOGENIC WHEAT; MIXING CHARACTERISTICS; MIXING PROPERTY; PEAK TIME; PERFORMANCE; RHEOLOGICAL PROPERTY;

MIXING;

TRITICUM AESTIVUM;

EID: 0030886859     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.242     Document Type: Article

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