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Journal of Cereal Science

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality, by Lisa Kissing Kucek, Elizabeth Dyck, June Russell, Liz Clark, Jeffrey Hamelman, Sharon Burns-Leader, Stefan Senders, Jenny Jones, David Benscher, Michael Davis, Greg Roth, Steve Zwinger, Mark E. Sorrells, J.C. Dawson Journal of Cereal Science, Volume 74, Pages 19-27, Published: March 2017

Report: Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

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