Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms

By Gill S.   Vasanthan T.   Ooraikul B.   Rossnagal B.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 239-251

Academic Press

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Functional properties of waxy wheat flours: genotypic and environmental effects

By Graybosch R.A.   Souza E.   Berzonsky W.   Baenziger P.S.   Chung O.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 69-76

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Effects of Mediterranean climate on wheat bread-making quality

By Borghi B.   Corbellini M.   Minoia C.   Palumbo M.   Di Fonzo N.   Perenzin M.  

European Journal of Agronomy, Vol. 6, Iss. 3, 1997-05 ,pp. : 145-154

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An Improved 1-D SDS-PAGE Method for the Identification of Three Bread Wheat 'Waxy` Proteins

By Zhao X.C.   Sharp P.J.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 191-193

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Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

By Cleemput G.   Booij C.   Hessing M.   Gruppen H.   delcour J.A.  

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