Crossmark

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Crossref DOI link: https://doi.org/10.1007/s11694-024-03063-y

Published Online: 2025-01-13

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ziegler, Denise https://orcid.org/0009-0009-6610-1641
Buck, Lukas

Scherf, Katharina Anne https://orcid.org/0000-0001-8315-5400
Popper, Lutz

Schaum, Alexander

Hitzmann, Bernd https://orcid.org/0000-0001-7762-7977
Funding

Funding for this research was provided by:

Universität Hohenheim
License Information

Text and Data Mining valid from 2025-01-13

Version of Record valid from 2025-01-13
More Information

Article History

Received: 19 July 2024

Accepted: 10 December 2024

First Online: 13 January 2025

Declarations

:

: The authors declare no conflict of interest.

Document is current

Any future updates will be listed below