Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century

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Title
Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century
Authors
Keywords
Triticum aestivum, L, Protein content, Alveogram, Rheofermentometer, Rheology, HMW-GS, Glutenin loci, Dough
Journal
EUROPEAN JOURNAL OF AGRONOMY
Volume 63, Issue -, Pages 79-88
Publisher
Elsevier BV
Online
2014-12-08
DOI
10.1016/j.eja.2014.11.006

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