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Evaluation of standard physico‐chemical and rheological par..:
Spina, Alfio
;
Dinelli, Giovanni
;
Palumbo, Massimo
...
International Journal of Food Science & Technology. 56 (2021) 7 - p. 3278-3288 , 2021
Link:
https://doi.org/10.1111/ijfs.15018
RT Journal T1 <Title>Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidumL. ssp.durum[Desf.] Husn.)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15018&Exemplar=1&LAN=DE A1 Spina, Alfio A1 Dinelli, Giovanni A1 Palumbo, Massimo A1 Whittaker, Anne A1 Cambrea, Michele A1 Negri, Lorenzo A1 Bosi, Sara PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 7 SP 3278 OP 3288 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15018 DO https://doi.org/10.1111/ijfs.15018 SF ELIB - SuUB Bremen
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