Genetic and environmental effects on dough mixing characteristics and agronomic performance of diverse hard red winter wheat genotypes

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 518-523

  Budak, H ^a   Baenziger, P S ^a   Graybosch, R A ^a   Beecher, B S ^a   Eskridge, K M ^a   Shipman, M J ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGRONOMY; CROPS; MIXING; PLANTS (BOTANY); QUALITY CONTROL;

DOUGH MIXING; END-USE QUALITIES; GOOD MIXING; HARD RED WINTER WHEAT; MIXING CHARACTERISTICS; MIXING TIME; PERFORMANCE; TOLERANCE VALUES; WHEAT (TRITICUM AESTIVUM L.); WHEAT GENOTYPES;

GRAIN (AGRICULTURAL PRODUCT);

AGRONOMIC TRAIT; ARTICLE; BREAD; DOUGH; ENVIRONMENTAL FACTOR; FLOUR; GENOTYPE; GRAIN YIELD; HARDNESS; MEASUREMENT; NONHUMAN; PROTEIN CONTENT; SEED KERNEL; WHEAT; WINTER;

TRITICUM; TRITICUM AESTIVUM;

EID: 0141456726     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.518     Document Type: Article

References (11)

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