Rheological Properties of Dough During Mechanical Dough Development

By Zheng H.   Morgenstern M.P.   Campanella O.H.   Larsen N.G.  

Journal of Cereal Science, Vol. 32, Iss. 3, 2000-11 ,pp. : 293-306

Academic Press

Access to resources Recommend Favorite

Effect of added barley chromosomes on the flowering time of new wheat/winter barley addition lines in various environments

By Farkas András   Molnár István   Kiss Tibor   Karsai Ildikó   Molnár-Láng Márta  

Euphytica, Vol. 195, Iss. 1, 2014-01 ,pp. : 45-55

Springer Publishing Company

Access to resources Recommend Favorite

Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

By Peña Elpidio   Bernardo Angeles   Soler Consuelo   Jouve Nicolás  

Euphytica, Vol. 143, Iss. 1-2, 2005-01 ,pp. : 169-177

Springer Publishing Company

Access to resources Recommend Favorite

Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality

By Ozboy O.   Koksel H.  

Journal of Cereal Science, Vol. 25, Iss. 1, 1997-01 ,pp. : 77-82

Academic Press

Access to resources Recommend Favorite

Effects of barley chromosome on heading characters in wheat-barley chromosome addition lines

By Murai Koji   Koba Takato   Shimada Takiko  

Euphytica, Vol. 96, Iss. 2, 1997-07 ,pp. : 281-287

Springer Publishing Company

Access to resources Recommend Favorite