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Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales

Zarco Hernandez, J.

Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales - 1989 - 3 pages - Printed

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English

Subjects--Topical Terms:
Breadmaking
Flours
Quality
Triticales

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Knowledge Center Catalog

Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales

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

Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales

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