USDA - ARS
Soft Wheat Quality Research Unit 

Research in Progress
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Cracker Flour Quality Characteristics
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Physical, Biochemical, and Rheological Properties of Eastern Soft Wheats
Required for Chemically-Leavened and Yeast-Leavened Crackers. 

K. P. Hong (University of Kentucky), K. Addo (University of Kentucky), D.A. VanSanford (University of Kentucky), and P.L. Finney (USDA ARS SWQL). 


 
 
 
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