Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes.
Citation
Marchylo, B.A., Dexter, J.E., Clarke, F.R., Preston, K.R. (2001). "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes.", Canadian Journal of Plant Science, 81(4), pp. 611-620.
Publication date
2001-12-31