Evaluation of Wheat Grain and Processing Quality Under Fusarium Head Blight Control Using Strong Oxidizing Radicals.

Foods · 2025 · PMC11988342 · PMID 40238449

Europe PMC DOI

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highly significantno p-value reported

The dough stability time is a measure of resistance to mixing, and FG06 had a dough stability time of 3.59 min, which was 2.16 min higher than JM23, a difference that was highly significant.

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