Rheological properties and baking quality of wheat varieties from various geographical regions.

By Anastasia Ktenioudaki, F. Butler, E. Gallagher. 2010

68 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/bdd3624a2184d8c85c5d23d1abdacce556da08d6