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Anayeli Morales-Dorantes

International Maize and Wheat Improvement Center

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Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations

2021 Cereal Chemistry
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Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition

2017 Journal of Cereal Science
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Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat

2016 Field Crops Research
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

2015 Journal of Cereal Science
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