Open AccessPhysico Chemical properties in Relation to Bread Making Quality of Ethiopian Improved Bread Wheat (Triticum aestivum L) Cultivores Grown at Kulumsa, Arsi, Ethiopia
Author(s) -
Shure Soboka,
G Bultossa,
Firdissa Eticha
Publication year - 2017
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000703
Subject(s) - gluten , cultivar , test weight , grain quality , agronomy , absorption of water , bread making , food science , mathematics , biology , botany