Gluten viscoelasticity: rapid method for classification of soft-like wheat genotypes.

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dc.contributorTHIAGO MONTAGNER SOUZA, OKLAHOMA STATE UNIVERSITY; MARTHA ZAVARIZ DE MIRANDA, CNPT; ANDRE MATEUS PRANDO, CNPSO; MICHAEL TILLEY, USDA; MARK E. PAYTON, OKLAHOMA STATE UNIVERSITY; PATRICIA RAYAS-DUARTE, OKLAHOMA STATE UNIVERSITY.
dc.creatorSOUZA, T. M.
dc.creatorMIRANDA, M. Z. de
dc.creatorPRANDO, A. M.
dc.creatorTILLEY, M.
dc.creatorPAYTON, M. E.
dc.creatorRAYAS-DUARTE, P.
dc.date2019-07-02T00:42:09Z
dc.date2019-07-02T00:42:09Z
dc.date2019-07-01
dc.date2019
dc.date2019-07-02T00:42:09Z
dc.date.accessioned2026-07-07T11:28:53Z
dc.identifierCereal Chemistry, v. 96, n. 2, p. 167-181, Mar./Apr. 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1110203
dc.identifier10.1002/cche.10128
dc.identifier.urihttp://hdl.handle.net/123456789/509511
dc.languageeng
dc.rightsopenAccess
dc.subjectTrigo
dc.subjectGlúten
dc.subjectWheat gluten
dc.titleGluten viscoelasticity: rapid method for classification of soft-like wheat genotypes.
dc.typeArtigo de periódico

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