In wheat quality analysis, "W" typically refers to "wet gluten," which is a measure of the gluten content in wheat flour when it is hydrated. Wet gluten is an important indicator of dough strength and baking quality, as it reflects the protein's ability to form a cohesive and elastic structure. A higher wet gluten content usually correlates with better baking performance.
William W. Wilson has written: 'Barley production and marketing in the United States and Canada' -- subject(s): Barley industry 'The grain marketing system and wheat quality in Australia' -- subject(s): Wheat trade, Wheat, Quality 'Paphiopedilum hybrids' -- subject(s): Varieties, Paphiopedilum, Cypripedium, Phragmipedium
S. W. Yates has written: 'The Saskatchewan wheat pool' -- subject(s): Wheat
Myron W. Wheat has written: 'Dissecting aneurysms of the aorta' -- subject(s): Aortic aneurysms
Watermelon, wheat and watercress are plants that start with W.
Lawrence W. Baggett has written: 'Functional analysis' -- subject(s): Functional analysis
Woolly Tidestromia or even wheat.
Watermelon, wheat, whey.
It is three buckets of milk, two sugar, one egg and three wheat. The crafting recipe is: Bucket of Milk-M Sugar-S Egg-E Wheat-W M M M S E S W W W
W. P. Hughes has written: 'An analysis of construction management contracts' 'An analysis of traditional general contracting'
Leonard W. Aurand has written: 'Food composition and analysis' -- subject(s): Analysis, Composition, Food
wheat
W. S. Ryan has written: 'Network analysis in forming a new organisation' -- subject(s): Network analysis (Planning), Organization