Grain, flour and bread‐making properties of eight  Pakistani hard white spring wheat cultivars grown at three different locations for 2 years-Reference-Cited by-同舟云学术

Grain, flour and bread‐making properties of eight  Pakistani hard white spring wheat cultivars grown at three different locations for 2 years

Published:2000-08 Issue:4 Volume:35 Page:407-416
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Anjum F. M.¹,Walker C. E.²

Affiliation:

1. Department of Food Technology, University of Agriculture, Faisalabad 38040, Pakistan

2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506–2201, USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.2000.00400.x

Reference40 articles.

1. Physico‐chemical and farinographic properties of some Pakistani new wheat varieties.;Ahmed I.;Pakistan Journal of Agricultural Sciences,1994

2. The behaviour of strong flours of widely varying protein content when subjected to normal and severe baking procedures.;Aitken T.R.;Cereal Chemistry,1934

3. Milling and baking properties of some Pakistani new wheat varieties.;Anjum F.M.;Pakistan Journal of Agricultural Sciences,1993

4. Review on the significance of starch and protein to wheat kernel hardness

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