Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat
- DOI
- 10.3390/foods15040650
- Published
- 2026-02-11
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15040650,
title = {Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat},
author = {Yun Zhao and Emad Karrar and Jim Peterson and Shahidul Islam},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15040650},
url = {https://doi.org/10.3390/foods15040650}
}RIS
TY - JOUR TI - Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat AU - Yun Zhao AU - Emad Karrar AU - Jim Peterson AU - Shahidul Islam PY - 2026 JO - Foods DO - 10.3390/foods15040650 UR - https://doi.org/10.3390/foods15040650 ER -
APA
Zhao, Y., Karrar, E., Peterson, J., & Islam, S. (2026). Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat. Foods. https://doi.org/10.3390/foods15040650
Source records
- crossref · retrieved 2026-09-26T11:15:49.072Z