Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars

By Park Chul   Kang Chon-Sik   Jeung Ji-Ung   Woo Sun-Hee  

Euphytica, Vol. 180, Iss. 2, 2011-07 ,pp. : 235-250

Springer Publishing Company

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Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes

By Epstein J.   Morris C.F.   Huber K.C.  

Journal of Cereal Science, Vol. 35, Iss. 1, 2002-01 ,pp. : 51-63

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

Elsevier

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Effect of Untreated, Roasted and Germinated Black Gram ( Phaseolus mungo ) Flours on the Physico-chemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour

By Patel M.M.   Venkateswara Rao G.  

Journal of Cereal Science, Vol. 22, Iss. 3, 1995-11 ,pp. : 285-291

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Phytic Acid Level in Wheat Flours

By Febles C.I.   Arias A.   Hardisson A.   Rodríguez-Alvarez C.   Sierra A.  

Journal of Cereal Science, Vol. 36, Iss. 1, 2002-07 ,pp. : 19-23

Academic Press

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