Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties
The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time (DT), stability time (ST), and farinograph quality number (FQN) were evaluated, as well as...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2014-08-01
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| Series: | Crop Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214514114000300 |