๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

โœ Scribed by Harkanwal PS Sandhu; Frank A Manthey; Senay Simsek

Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
390 KB
Volume
91
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Milling and flour pasting properties of
Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)
โœ Yasui, Takeshi; Sasaki, Tomoko; Matsuki, Junko ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 125 KB

Two waxy endosperm mutant lines, K107Wx1 and K107Wx2, derived from a bread wheat cultivar, Kanto 107, had a lower รฝour yield in test milling and a lower peak temperature in รฝour pasting measurement than their parent. Starch content in the kernel of waxy mutants was low, while fat and (1 ร‡ 3),(1 ร‡ 4)