Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions

Journal of Cereal Science

Volumn 30, Issue 1, 1999, Pages 19-31

  Zhao, F J ^a   Salmon, S E ^b   Withers, P J A ^c   Monaghan, J M ^e   Evans, E J ^e   Shewry, P R ^d   McGrath, S P ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

^c ADAS BOXWORTH   (United Kingdom)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

^e NONE

Author keywords

Breadmaking quality; Nitrogen; Sulphur; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0001884245     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0244     Document Type: Article

References (21)

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