Relationship of test weight and kernel properties to milling and baking quality in argentine triticales

Cereal Research Communications

Volumn 30, Issue 1-2, 2002, Pages 203-208

  Aguirre, A ^a   Badiali, O ^a   Cantarero, M ^a   Leon A ^a   Ribotta, P ^a   Rubiolo, O ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Baking quality; Kernel properties; Test weight; Triticale

Indexed keywords

ARGENTINA (FISH); TRITICOSECALE;

EID: 0036273170     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf03543409     Document Type: Article

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