Determining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditions

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202310.1016/j.jcs.2023.1037912-s2.0-85173015080https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36958BiochemistryFood ScienceBiochemistryFood ScienceDetermining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditionsresearch article