Author

Catherine Suzanne Schwebach

Institution: North Dakota State University

Observed institution: North Dakota State University

OpenAlex ID: A5083304986

Historical vs. modern hard red spring wheat: Analysis of the chemical composition

2019 · Senay Simsek, Bilge Budak, et al. · Cereal Chemistry · 14

Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

2019 · Senay Simsek, Bilge Budak, et al. · Cereal Chemistry · 8

Historical and modern hard red spring wheat comparison: Analysis of proximate, enzyme activity, phenolic acid, and starch properties

2016 · Catherine Suzanne Schwebach · NDSU Repository (North Dakota State University) · 1

Works count: 3

Citation count: 23

H-index: 2

I10-index: 1