Soft kernel durum wheat - A new bakery ingredient?

Cereal Foods World

Volumn 60, Issue 2, 2015, Pages 76-83

  Morris, C F ^a   Casper, J ^b   Kiszonas, A M ^a   Fuerst, E P ^a   Murray, J ^a   Simeone, M C ^c   Lafiandra, D ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b CARGILL INC   (United States)

^c UNIVERSITY OF TUSCIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84948170036     PISSN: 01466283     EISSN: 25761056     Source Type: Journal    
DOI: 10.1094/CFW-60-2-0076     Document Type: Article

References (28)

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