The influence of temperature extremes on some quality and starch characteristics in bread, biscuit and durum wheat
Keywords: Quality; Starch; Temperature stress; WheatCON, concanavalin; DMSO, dimethyl sulphoxide; FPC, flour protein content; GOPOD, glucose oxidase peroxidase 4-aminoantipyrine; MOPS, 3-morpholinopropanesulfonic acid; SDS, sodium dodecyl sulphate; SKCS, single ker