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Application of farinograph quality number (FQN) in evaluating dough and baking qualities of winter wheat



Application of farinograph quality number (FQN) in evaluating dough and baking qualities of winter wheat



Acta Botanica Boreali Occidentalia Sinica 25(4): 673-680



To further understand the values of farinograph quality number in evaluating dough and baking qualities of winter wheat, 90 samples of winter wheat were analysed to study the correlations of farinograph quality numbers with mixogram parameters, extensogram parameters and bread quality.

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