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United States Department of Agriculture

Agricultural Research Service

Soft Wheat Quality Lab Select Publications
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Souza, E.J., Sneller, C., Guttieri, M.J., Sturbaum, A., Griffey, C. Sorrells, M., Ohm, H., Van Sanford, D., 2012. Basis for Selecting Soft Wheat for End-Use Quality, Crop Sci. 52:21-31

Souza, E.J., Guttieri, M.J., Sneller, C., 2011.  Nutritional Profile of Whole-Grain Soft Wheat Flour
Cereal Chem, 88(5): 473-479

Souza, E.J., Guttieri, M.J., Sneller, C., 2011. Selecting Soft Wheat Genotypes for Whole Grain Cookies, Crop Sci. 51:189–197

Kweon, M., Slade, L., Levine, H., 2011.  Solvent Retention Capacity (SRC) Testing of Wheat Flour:  Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review, Cereal Chem.88(6): 537–552

Kweon, M., Slade, L., Levine, H., 2011.  Development of a Benchtop Baking Method for Chemically Leavened Crackers.  I. Identification of a Diagnostic Formula and Procedure, Cereal Chem, 88(1): 19–24

Kweon, M., Slade, L., Levine, H., 2011.  Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method, Cereal Chem, 88(1):25–30


Last Modified: 11/8/2013
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