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Skip to Search Results- 1Gänzle, Michael G.
- 1Kaut, A. H. E. E.
- 1Mason, Heather E.
- 1Navabi, Alireza
- 1O'Donovan, John T.
- 1Ripari, Valery
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2016-01-01
Ripari, Valery, Gänzle, Michael G.
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...
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Performance and stability of performance of spring wheat variety mixtures in organic and conventional management systems in western Canada
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O'Donovan, John T., Navabi, Alireza, Kaut, A. H. E. E., Spaner, Dean, Mason, Heather E.
Wheat (Triticum aestivum L.) variety mixtures represent a relatively unexplored avenue for maintaining and stabilizing yield for both organic and conventional producers. The present study examined the responses of three Canadian western red spring wheat varieties in sole crop and in variety...