Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species
Mahsa Chavoushi, Mahdi Kadivar, Ahmad Arzani, Mohammad R. Sabzalian
Topics & Concepts
ChemistryProto-oncogene tyrosine-protein kinase SrcFood scienceGlutenTriticaleCultivarSucroseHorticultureAgronomyBiochemistryBiologyPhosphorylationFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology