Prediction of bread wheat baking quality using an optimized GlutoPeak®-Test method

Journal of Cereal Science

Volumn 76, Issue , 2017, Pages 8-16

  Bouachra, Safia ^a,b   Begemann, Jens ^a   Aarab, Lotfi ^b   Hüsken, Alexandra ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b SIDI MOHAMED BEN ABDELLAH UNIVERSITY   (Morocco)

Author keywords

GlutoPeak test (GPT); Loaf volume; Protein content; Sedimentation value

Indexed keywords

EID: 85019391566     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.05.006     Document Type: Article

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