"strong"flour:
Conversion of a weak flour to a strong one by increasing the proportion of its high molecular weight gluten protein
Influence on Yield and Quality of Strong Gluten Flour Wheat with Irrigation in Late Growth Stage
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
Flour quality characteristics of different milling streams for strong-gluten wheat cultivars
Effect of the molecular weight distribution of glutenin protein from an extra-strong wheat flour on rheological and breadmaking prop...
Saturation of flourescence for inhomogeneously-broadened impurity transitions under strong resonant excitation
Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour
Effect of strong gluten flour on quality of wheat tortillas fortified with cross‐linked resistant starch
