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	1.	Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. [electronic resource] by Avramenko, Nicole A Hopkins, Erin J Hucl, Pierre Scanlon, Martin G Nickerson, Michael T Producer: 20200715 In: Food chemistry vol. 320 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars. [electronic resource] by Avramenko, Nicole A Hopkins, Erin J Hucl, Pierre Scanlon, Martin G Nickerson, Michael T Producer: 20210914 In: Journal of texture studies vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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