Comparison of Gluten Strength, Mixing Properties, Baking Quality and Spaghetti Quality of Some Canadian Durum and Common Wheats - Concepedia

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Comparison of Gluten Strength, Mixing Properties, Baking Quality and Spaghetti Quality of Some Canadian Durum and Common Wheats

42

Citations

7

References

1981

Year

J.E. Dexter, R.R. Matsuo, K.R. Preston, R.H. Kilborn

Canadian Institute of Food Science and Technology Journal

Canadian DurumFood CompositionSustainable AgricultureCrop ScienceAgricultural EconomicsGluten StrengthPublic HealthFood QualityCommon WheatsGrain QualityCrop Quality

References

	Year	Citations

Page 1