selected publications
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article
- Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chemistry. 2021
- Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition. Journal of Cereal Science. 2017
- Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat. Field Crops Research. 2016
- A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. Journal of Cereal Science. 2015