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Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.

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Title: Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
Authors: Guardianelli, Luciano Martín1 (AUTHOR) lmguardianelli@biol.unlp.edu.ar, Salinas, María V.1 (AUTHOR), Puppo, María C.1,2 (AUTHOR)
Source: Food Biophysics. Sep2024, Vol. 19 Issue 3, p598-608. 11p.
Database: Hospitality & Tourism Complete
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  Data: Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
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  Data: <searchLink fieldCode="AR" term="%22Guardianelli%2C+Luciano+Martín%22">Guardianelli, Luciano Martín</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lmguardianelli@biol.unlp.edu.ar</i><br /><searchLink fieldCode="AR" term="%22Salinas%2C+María+V%2E%22">Salinas, María V.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Puppo%2C+María+C%2E%22">Puppo, María C.</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Sep2024, Vol. 19 Issue 3, p598-608. 11p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1007/s11483-024-09856-4
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 598
    Titles:
      – TitleFull: Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
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            NameFull: Guardianelli, Luciano Martín
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            NameFull: Salinas, María V.
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            NameFull: Puppo, María C.
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            – D: 01
              M: 09
              Text: Sep2024
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              Y: 2024
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              Value: 19
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              Value: 3
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            – TitleFull: Food Biophysics
              Type: main
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