Solvent retention capacity and gluten protein composition of durum wheat flour as influenced by drought and heat stress

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202110.3390/plants100510002-s2.0-85105815308https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33364EcologyEcology, Evolution, Behavior and SystematicsPlant ScienceSolvent retention capacity and gluten protein composition of durum wheat flour as influenced by drought and heat stressresearch article