Responses of breadmaking quality to sulphur in three wheat varieties

Journal of the Science of Food and Agriculture

Volumn 79, Issue 13, 1999, Pages 1865-1874

  Zhao, Fang Jie ^a   Salmon, Sue E ^b   Withers, Paul J A ^c   Evans, Eric J ^e   Monaghan, Jim M ^e   Shewry, Peter R ^d   McGrath, Steve P ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

^c ADAS BOXWORTH   (United Kingdom)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

^e NONE

Author keywords

Breadmaking quality; Dough rheology; Nitrogen; Sulphur; Wheat

Indexed keywords

BREAD; FOOD ANALYSIS; PROTEIN ANALYSIS; SULFUR; WHEAT;

EID: 0032870356     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199910)79:13<1865::AID-JSFA449>3.0.CO;2-R     Document Type: Article

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