The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Virginia Polytechnic Institute and State University
2015
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/54341 |