Effects of Salt, Polyethylene Glycol, and Water Content on...

Cereal Chemistry 2017 / 05 Vol. 94; Iss. 3

Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties

Yovchev, Aleksandar G., Stone, Andrea K., Hucl, Pierre, Scanlon, Martin G., Nickerson, Michael T.
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Volume:
94
Language:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/cchem-09-16-0240-r
Date:
May, 2017
File:
PDF, 1.85 MB
english, 2017
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