1. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. (October 2020) Authors: Tozatti, Patricia; Hopkins, Erin J; Briggs, Connie; Hucl, Pierre; Nickerson, Michael T Journal: Food science and technology international Issue: Volume 26:Number 7(2020) Page Start: 614 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗