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How leaf rust disease and its control with fungicides affect dough properties, gluten quality and loaf volume under different N rates in wheat
Fleitas, María Constanza; Schierenbeck, Matías; Gerard, Guillermo Sebastián; Dietz, Juan Ignacio; Golik, Silvina Inés; Campos, Pablo Eduardo; Simón, María Rosa (2018-03)The unique viscoelastic properties of gluten make bread wheat (Triticum aestivum L.) a staple food. The specific balance between gluten fractions, together with grain protein content (GPC), defines nutritional and end-use ...