A carregar...
Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’
The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were measured with the Creep method based on a Maxwell–2–element model. The expansio...
Na minha lista:
| Publicado no: | Breed Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Japanese Society of Breeding
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6776135/ https://ncbi.nlm.nih.gov/pubmed/31598081 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1270/jsbbs.19045 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|