Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 252-258

  Quayson, Enoch T ^a   Atwell, William ^a   Morris, Craig F ^b   Marti, Alessandra ^a,c  

^a UNIVERSITY OF MINNESOTA   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Dough rheology; Gluten aggregation; Kernel hardness; Puroindolines

Indexed keywords

EID: 84977564071     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.03.017     Document Type: Article

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