Effects of solvent retention capacities, pentosan content, and dough rheological properties on sugar snap cookie quality in Chinese soft wheat genotypes

Crop Science

Volumn 47, Issue 2, 2007, Pages 656-664

  Zhang, Qijun ^a   Zhang, Yong ^a   Zhang, Yan ^a   He, Zhonghu ^a   Peña, Roberto J ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 34247226657     PISSN: 0011183X     EISSN: None     Source Type: Journal    
DOI: 10.2135/cropsci2006.05.0357     Document Type: Article

References (35)

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