Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures
1962
Finney, K. F. | Shogren, M. D. | Hoseney, R. C. | Bolte, L. C. | Heyne, E. G.
SynopsisLoaf volume, crumb grain, and mixing time of preripe hard red winter wheat were affected adversely when dried at temperatures over 160° F., depending on amount of moisture in the grain.
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Bibliographic information
Agronomy journal
ISSN
0002-1962
Publisher
Taylor & Francis
Other Subjects
Hard red winter wheat; Baking quality; Drying temperature
Language
English
Note
Nalt-ap-4-rerunap2-fuzzy
Epub
Type
Text; Journal Article
2024-02-29
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
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