Pastamaking and breadmaking quality of soft-textured durum wheat lines

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 481-487

  Gazza, Laura ^a   Sgrulletta, Daniela ^a   Cammerata, Alessandro ^a   Gazzelloni, Gloria ^a   Perenzin, Maurizio ^b   Pogna, Norberto E ^a  

^a Cereal Quality Research Unit   (Italy)

^b CRA Research Unit for Cereal Improvement and Varieties Selection (SCV)   (Italy)

Author keywords

Breadmaking quality; Durum wheat; Kernel hardness; Pastamaking quality

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 81455158699     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.09.003     Document Type: Article

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