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Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
Avramenko, Nicole A; Hopkins, Erin J; Hucl, Pierre; Scanlon, Martin G; Nickerson, Michael T.
Afiliação
  • Avramenko NA; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
  • Hopkins EJ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
  • Hucl P; Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
  • Scanlon MG; Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
  • Nickerson MT; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada. Electronic address: Michael.Nickerson@usask.ca.
Food Chem ; 320: 126615, 2020 Aug 01.
Article em En | MEDLINE | ID: mdl-32203834
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triticum / Pão / Cloreto de Sódio Idioma: En Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Canadá
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triticum / Pão / Cloreto de Sódio Idioma: En Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Canadá