Comparison of Gluten Strength, Mixing Properties, Baking Quality and Spaghetti Quality of Some Canadian Durum and Common Wheats
- 1 April 1981
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 14 (2) , 108-111
- https://doi.org/10.1016/s0315-5463(81)72720-2
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking qualityJournal of Agricultural and Food Chemistry, 1980
- A RELATIONSHIP BETWEEN DURUM WHEAT QUALITY AND GLIADIN ELECTROPHOREGRAMSCanadian Journal of Plant Science, 1980
- THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEATCanadian Journal of Plant Science, 1980
- Cooking properties of spaghetti: factors affecting cooking qualityJournal of Agricultural and Food Chemistry, 1979
- INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERSCanadian Journal of Plant Science, 1977
- "BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUMECanadian Journal of Plant Science, 1974