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Soft Wheat Quality Research Unit Research in Progress |
New Predictions of Quality
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Prediction of Wheat Flour Biochemical Components and Quality Traits Using Several Solvent Retention Capacity Assays: I. Polysaccharides. C.J. Bergman (USDA ARS SWQL), D.G. Gualberto (USDA ARS SWQL), and P.L. Finney (USDA ARS SWQL).
Prediction of Wheat Flour Biochemical Components and Quality Traits Using Several Solvent Retention Capacity Assays: II. Proteins. D.G. Gualberto (USDA ARS SWQL), C.J. Bergman (USDA ARS SWQL), and P.L. Finney
The Use of Canonical Analysis to Explain the Variation in Wheat Milling and Baking Quality. C.J. Bergman (USDA ARS SWQL), D.G. Gualberto (USDA ARS SWQL), K.F. Finney (USDA ARS Hard Winter Wheat Quality Lab, retired), F. R. Huebner (USDA ARS NCAUR), and P.L. Finney (USDA ARS SWQL).
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