DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSDELK, Joanne; VICKERS, Zata.Journal of sensory studies. 2007, Vol 22, Num 6, pp 639-652, issn 0887-8250, 14 p.Article

Characterization of a Unique Super Soft Kernel Trait in WheatMORRIS, Craig F; ANDERSON, James A; KING, G. E et al.Cereal chemistry. 2011, Vol 88, Num 6, pp 576-583, issn 0009-0352, 8 p.Article

SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGEJENSEN, Sidsel; OESTDAL, Henrik; THYBO, Anette K et al.Journal of sensory studies. 2010, Vol 25, Num 2, pp 231-245, issn 0887-8250, 15 p.Article

Channels within soft wheat starch A-and B-type granulesKIM, Hyun-Seok; HUBER, Kerry C.Journal of cereal science (Print). 2008, Vol 48, Num 1, pp 159-172, issn 0733-5210, 14 p.Article

Carotenoid, tocopherol, phenolic acid, and antioxidant properties of maryland-grown soft wheatMOORE, Jeffrey; ZHIGANG HAD; KEQUAN ZHOU et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 17, pp 6649-6657, issn 0021-8561, 9 p.Article

Effect of Grain Protein Concentration on Falling Number of Ungerminated Soft White Winter WheatROSS, Andrew S; FLOWERS, Michael D; ZEMETRA, Robert S et al.Cereal chemistry. 2012, Vol 89, Num 6, pp 307-310, issn 0009-0352, 4 p.Article

Application of polished-graded wheat grains for sourdough breadJI HYUN KIM; MAEDA, Tomoko; MORITA, Naofumi et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 144-151, issn 0009-0352, 8 p.Article

Application of wheat meal solvent retention capacity tests within soft wheat breeding populationsGUTTIERI, Mary J; BECKER, Cecile; SOUZA, Edward J et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 261-266, issn 0009-0352, 6 p.Article

Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use qualityBETTGE, A. D; MORRIS, C. F.Cereal chemistry. 2007, Vol 84, Num 3, pp 237-242, issn 0009-0352, 6 p.Article

Influence of Puroindolines A and B Individually and in Combination on Wheat Milling and Bread TraitsWANJUGI, H. W; MARTIN, J. M; GIROUX, M. J et al.Cereal chemistry. 2007, Vol 84, Num 6, pp 540-547, issn 0009-0352, 8 p.Article

Composition and properties of A- and B-type starch granules of wild-type, partial waxy, and waxy soft wheatGEERA, B. P; NELSON, J. E; SOUZA, E et al.Cereal chemistry. 2006, Vol 83, Num 5, pp 551-557, issn 0009-0352, 7 p.Article

Novel Ha Locus, Pina-D1c/Pinb-D1h, Affects Soft White Spring Wheat Milling and BakingREYNOLDS, Nicholas P; MARTIN, John M; GIROUX, Michael J et al.Cereal chemistry. 2010, Vol 87, Num 3, pp 237-242, issn 0009-0352, 6 p.Article

Mouture du blé tendre et techniques d'obtention de la farineBOURSON, Yvon.Techniques de l'ingénieur. Agroalimentaire. 2009, Vol F4, Num F6175, issn 1282-9064, F6175.1-F6175.23Article

Influence of cultivar and environment on water-soluble and water-insoluble arabinoxylans in soft wheatFINNIE, S. M; BETTGE, A. D; MORRIS, C. F et al.Cereal chemistry. 2006, Vol 83, Num 6, pp 617-623, issn 0009-0352, 7 p.Article

Rapid methods to predict soft-wheat dough quality for specific food productsUTHAYAKUMARAN, S; BARKER, N; BATEY, I. L et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 522-526, issn 0009-0352, 5 p.Article

Dosage des acides dnnamiques présents dans différentes farines de blé tendreLOUARME, Loïc; RAKOTOZAFY, Lalatiana; POTUS, Jacques et al.Industries des céréales. 2005, Num 142, pp 25-29, issn 0245-4505, 5 p.Article

Differences in the aleurone layer fate between hard and soft common wheats at grain millingGREFFEUILLE, V; ABECASSIS, J; BAR L'HELGOUAC'H, C et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 138-143, issn 0009-0352, 6 p.Article

A model-based approach for optimizing segregation of soft wheat in country elevatorsLE BAIL, Marianne; MAKOWSKI, David.European journal of agronomy. 2004, Vol 21, Num 2, pp 171-180, issn 1161-0301, 10 p.Article

Effect of heating temperature on particle size distribution in hard and soft wheat flourKIM, W; CHOI, S. G; KERR, W. L et al.Journal of cereal science (Print). 2004, Vol 40, Num 1, pp 9-16, issn 0733-5210, 8 p.Article

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked productsKOH, Bong-Kyung; NG, Perry K. W.Journal of the science of food and agriculture. 2008, Vol 88, Num 10, pp 1832-1836, issn 0022-5142, 5 p.Article

Exploitation of buckwheat sourdough for the production of wheat breadMORONI, Alice V; ZANNINI, Emanuele; SENSIDONI, Gloria et al.European food research & technology (Print). 2012, Vol 235, Num 4, pp 659-668, issn 1438-2377, 10 p.Article

Silencing of γ-gliadins by RNA interference (RNAi) in bread wheatGIL-HUMANES, Javier; PISTON, Fernando; HERNANDO, Alberto et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 565-568, issn 0733-5210, 4 p.Article

Managing nitrogen and sulfur fertilization for improved bread wheat quality in humid environmentsTHOMASON, W. E; PHILLIPS, S. B; PRIDGEN, T. H et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 450-462, issn 0009-0352, 13 p.Article

Wheat, flour, and bread in central asisRANUM, P; MUSTAFAROV, R; PENA, R. J et al.Cereal foods world. 2006, Vol 51, Num 4, issn 0146-6283, 166-171 [5 p.]Article

Nutritional Profile of Whole-Grain Soft Wheat FlourSOUZA, Edward J; GUTTIERI, Mary; SNELLER, Clay et al.Cereal chemistry. 2011, Vol 88, Num 5, pp 473-479, issn 0009-0352, 7 p.Article