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Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds

Amaya Celis, A.A.

Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds - 1991 - 8 pages - Printed

Tables

English

Subjects--Topical Terms:
Breadmaking
Electrophoresis
Food technology
Mixing
Stickiness
Triticum aestivum

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Knowledge Center Catalog

Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org