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Polymorphism of waxy proteins in Spanish durum wheats

✍ Scribed by M. T. Nieto-Taladriz; M. Rodríguez-Quuano; J. M. Carrillo

Book ID
108919370
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
145 KB
Volume
119
Category
Article
ISSN
0179-9541

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Spaghetti cooking quality of waxy and non-waxy durum wheats and blends
✍ Linda A Grant; Douglas C Doehlert; Michael S McMullen; Nathalie Vignaux 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB

## Abstract Quality attributes of waxy durum wheat (__Triticum turgidum__ L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy duru