"
Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines"
written by Alma Rosa Islas-Rubio, Karla Chávez-Quiroz, Francisco Vásquez-Lara, Brenda Silva-Espinoza, María del Carmen Granados-Nevárez, Humberto Gonzalez-Ríos, Miguel Camacho-Casas,
published by
Agricultural Sciences,
Vol.2 No.3, 2011
has been cited by the following article(s):
[1]
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Asparagine and dough quality: Gluten strength relationships in hard red spring wheat
Cereal Chemistry,
2023
DOI:10.1002/cche.10630
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