Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality

Cereal Chemistry

Volumn 88, Issue 2, 2011, Pages 201-208

  Caffe Treml, Melanie ^a   Glover, Karl D ^a   Krishnan, Padmanaban G ^a   Hareland, Gary A ^b   Bondalapati, Krishna D ^a   Stein, Jeff ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b USDA ARS Hard Red Spring Wheat Quality Laboratory   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AFFECT PROCESSING; BREADMAKING QUALITY; BREEDING PROGRAMMES; CURVE AREAS; DOUGH PROPERTIES; FINISHED PRODUCTS; GAS RETENTION; GROWING ENVIRONMENTS; MAXIMUM RESISTANCES; WHEAT GENOTYPES;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 79953296679     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-10-0111     Document Type: Article

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