Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131819
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dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorFRONZA, V.
dc.contributor.authorSOARES SOBRINHO, J.
dc.contributor.authorTATSCH, P. O.
dc.date.accessioned2021-05-14T18:30:50Z-
dc.date.available2021-05-14T18:30:50Z-
dc.date.created2021-05-14
dc.date.issued2021
dc.identifier.citationIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technology, 2021. P-2.17.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1131819-
dc.descriptionThe Glutopeak is a quick and on a small-scale method, and has been proposed as an alternative to evaluate wheat and as a tool to predict the baking quality of flour.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectT aestivum
dc.subjectGluten aggregation
dc.subjectWheat quality
dc.subjectBaking test
dc.subjectAgregação do glúten
dc.subjectReologia
dc.subjectQualidade de trigo
dc.subjectTeste de panificação
dc.titleGlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.
dc.typeResumo em anais e proceedings
dc.subject.nalthesaurusRheology
dc.description.notesICBC2021; Session 2 Analytical methods for quality determinationeng
riaa.ainfo.id1131819
riaa.ainfo.lastupdate2021-05-14
dc.contributor.institutionMARTHA ZAVARIZ DE MIRANDA, CNPT; VANOLI FRONZA, CNPT; JOAQUIM SOARES SOBRINHO, CNPT; PIHETRA OLIVEIRA TATSCH, CNPT.
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