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2 research outputs found
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
Author
A Panghal
A Sharma
+14Â more
CJ Peterson
DR Jacobs Jr
FR Huebner
GG Mikhaylenko
HA Faridi
J Slavin
J Zhu
LU Thompson
M Kundu
MN Safdar
S Rehman
T Mehfooz
TJ Chun
YS Dhaliwal
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from Different Regions
Author
AM Hammed
BC Curtis
+31Â more
C Don
C Walker
CF Morris
CF Morris
CJ Peterson
CS Gaines
CS Park
CW Wrigley
DWE Axford
EJ Souza
GB Crosbie
GG Mikhaylenko
HD Sapirstein
J Zhu
JB Ohm
KF Finney
Kyeong Hoon Kim
L Slade
M Kweon
M Kweon
Meera Kweon
Mikhail D. Young
MJ Guttieri
MJ Guttieri
MP Lindsay
MT Labuschagne
Myung Kyu Oh
NH Oh
PL Weegels
RA Graybosch
Y Li
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref