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1.
Estabilidad a través de ambientes de las propiedades reológicas de trigos harineros en función de sus gluteninas de alto peso molecular by
Material type: Article Article; Type of continuing resource: periodical
Language: Spanish
Publication details: Texcoco (Mexico) : SOMEFI, 2010
Other title:
  • Rheological properties stability of bread wheats through environments as a function of their high molecular weight glutenins
In: Revista Fitotecnia Mexicana v. 33, no. 2, p. 125-131
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-6030.

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2.
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: London (United Kingdom) : Elsevier, 2015
In: Journal of Cereal Science v. 66, p. 59-65
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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3.
Determining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditions by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: USA : Academic Press Inc., 2023
In: Journal of Cereal Science v. 114, art. 103791
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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