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Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)
The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardn...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Japanese Society of Breeding
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3528331/ https://ncbi.nlm.nih.gov/pubmed/23341748 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1270/jsbbs.62.340 |
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