Composition and Rheological Properties of Flour and Dough from Genetically Modified Wheat (Triticum aestivum L.) Hi-Line 111

The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proxima...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Cereal research communications 2016-12, Vol.44 (4), p.605-616
Hauptverfasser:	Elfattah, M.A., Elsanhoty, R.M., Ramadan, M.F., Osman, M.O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Composition Dough Flour Genetic aspects Genetically modified crops Life Sciences Plant Breeding/Biotechnology Plant Genetics and Genomics Plant Physiology Properties Quality and Utilization Wheat
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!