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Soft-textured wheat with high protein content and strength is suitable for making hot-press tortillas |
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| Authors: | Fengyun Ma Byung-Kee Baik |
| Institution: | 1. United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA
Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA;2. United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA |
| Abstract: | |
| Keywords: | dough properties opacity score protein characteristics rollability score soft winter wheat tortillas |