Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species
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doi
10.1016/j.foodchem.2021.131283
Article type
Journal
https://people.iut.ac.ir/en/sabzalian/content/1604367