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Asparagine and dough quality: Gluten strength relationships in hard red spring wheat

Authors :
Susane Trevisan
Ali Salimi Khorshidi
Elaine Sopiwnyk
Yi Xie
Zhaoxian Zhou
James D. House
Martin G. Scanlon
Source :
Cereal Chemistry. 100:225-235
Publication Year :
2022
Publisher :
Wiley, 2022.

Subjects

Subjects :
Organic Chemistry
Food Science

Details

ISSN :
19433638 and 00090352
Volume :
100
Database :
OpenAIRE
Journal :
Cereal Chemistry
Accession number :
edsair.doi...........6883e8ce1c48a73c9c84476c475bf163
Full Text :
https://doi.org/10.1002/cche.10630
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