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

出版年份 2015 全文链接

标题

作者

关键词

Triticum aestivum, L, Protein content, Alveogram, Rheofermentometer, Rheology, HMW-GS, Glutenin loci, Dough

出版物

Volume 63, Issue -, Pages 79-88

出版商

Elsevier BV

发表日期

2014-12-08

DOI

10.1016/j.eja.2014.11.006

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