Experiments on dough rheology to improve screening of bread wheat cultivars
Version of Record online: 22 MAY 2013
© Her Majesty the Queen in Right of Canada 2013. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1956–1961, September 2013
How to Cite
Gélinas, P. and McKinnon, C. (2013), Experiments on dough rheology to improve screening of bread wheat cultivars. International Journal of Food Science & Technology, 48: 1956–1961. doi: 10.1111/ijfs.12176
- Issue online: 12 AUG 2013
- Version of Record online: 22 MAY 2013
- Manuscript Accepted: 5 APR 2013
- Manuscript Received: 9 NOV 2012
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