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Chapter 8 Prediction of Dough Properties for Bread Wheats
- Source :
- Gliadin and Glutenin: The Unique Balance of Wheat Quality
- Publication Year :
- 2006
- Publisher :
- AACC International, Inc., 2006.
- Subjects :
- Biology
Subjects
Details
- Database :
- OpenAIRE
- Journal :
- Gliadin and Glutenin: The Unique Balance of Wheat Quality
- Accession number :
- edsair.doi...........734bf2688518de389514ad3158c5d66b
- Full Text :
- https://doi.org/10.1094/9781891127519.012