Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking quality
- Author
- XIAO, Z. S1 ; PARK, S. H1 ; CHUNG, O. K1 ; CALEY, M. S1 ; SEIB, P. A2
[1] USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, United States
[2] Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States - Source
Cereal chemistry. 2006, Vol 83, Num 5, pp 465-471, 7 p ; ref : 29 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Blé dur Farine blé Panification Pâte cuisson Qualité Rétention Solvant Produit céréalier
- Keyword (en)
- Durum wheat Wheat flour Bread making Dough Quality Retention Solvent Cereal product
- Keyword (es)
- Trigo duro Harina trigo Panificación Masa de panaderia Calidad Retención Solvente Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18132388
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CC-83-0465 
https://dx.doi.org/10.1094/CC-83-0465
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