Baking quality of wheat variety mixtures: Describing the mechanisms for mixture effects

Publication date: May 2024

Source: Journal of Cereal Science, Volume 117

Author(s): Amaury Beaugendre, Bruno Godin, Dominique Mingeot, Marjolein Visser

Publication date: May 2024Source: Journal of Cereal Science, Volume 117Author(s): Amaury Beaugendre, Bruno Godin, Dominique Mingeot, Marjolein Visser Leer más

Related posts:

Impacts of the dose of nitrogen fertilizer applied to rice plants as top dressing on sake brewing Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion Combination of chemical modifications improves rice protein solubility Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background Insight into elevated quality of whole millet (Pennisetum glaucum) cake through the process of extrusion Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment