Effects of nitrogen topdressing at anthesis on milling property, physical dough characteristics and bread-making quality of bread wheat cultivar "Minaminokaori" and "Nishinokaori"

Japanese Journal of Crop Science

Volumn 76, Issue 1, 2007, Pages 37-44

  Iwabuchi, Tetsuya ^a   Tanaka, Kohei ^a   Matsue, Yuji ^a   Matsunaka, Hitoshi ^b   Yamaguchi, Suetsugu ^c  

^a FUKUOKA AGRICULTURAL RESEARCH CENTER   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

Author keywords

Bread wheat; Bread making quality; Milling property; Nitrogen topdressing at anthesis; Physical dough characteristics

Indexed keywords

TRITICUM AESTIVUM;

EID: 33847647215     PISSN: 00111848     EISSN: 13490990     Source Type: Journal    
DOI: 10.1626/jcs.76.37     Document Type: Article

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