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	Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Korn. ex Asch et Graebn.) Schweinf.)
	Zhang, Dale[1]; Yuan, Yuhao[2]; Su, Yarui[3]; Li, Suoping[4]
刊名	GENETIC RESOURCES AND CROP EVOLUTION
	2016
卷号	63期号:4页码:675-683
关键词	Farinograph Flour quality Mixograph Triticum dicoccoides Wild emmer wheat
ISSN号	0925-9864
DOI	http://dx.doi.org/10.1007/s10722-015-0275-x
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000373116600008
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5204013
专题	河南大学
作者单位	1.[1]Henan Univ, Sch Life Sci, Kaifeng 475001, Henan, Peoples R China. 2.[2]Henan Univ, Sch Life Sci, Kaifeng 475001, Henan, Peoples R China. 3.[3]Henan Univ, Sch Life Sci, Kaifeng 475001, Henan, Peoples R China. 4.[4]Henan Univ, Sch Life Sci, Kaifeng 475001, Henan, Peoples R China.
推荐引用方式 GB/T 7714	Zhang, Dale[1],Yuan, Yuhao[2],Su, Yarui[3],et al. Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Korn. ex Asch et Graebn.) Schweinf.)[J]. GENETIC RESOURCES AND CROP EVOLUTION,2016,63(4):675-683.
APA	Zhang, Dale[1],Yuan, Yuhao[2],Su, Yarui[3],&Li, Suoping[4].(2016).Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Korn. ex Asch et Graebn.) Schweinf.).GENETIC RESOURCES AND CROP EVOLUTION,63(4),675-683.
MLA	Zhang, Dale[1],et al."Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Korn. ex Asch et Graebn.) Schweinf.)".GENETIC RESOURCES AND CROP EVOLUTION 63.4(2016):675-683.

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