Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis
Cheng Li, Gengjun Chen, Michael Tilley, Yuanhong Chen, Yonghui Li
Topics & Concepts
Absorption of waterFood scienceWhole wheatBread makingRheologyWheat flourMathematicsChemistryMaterials scienceBiologyBotanyComposite materialFood composition and propertiesWheat and Barley Genetics and PathologyPhytase and its Applications