Potential utilization of mixolab for quality evaluation of bread wheat genotypes

Cereal Chemistry

Volumn 86, Issue 5, 2009, Pages 522-526

  Koksel, Hamit ^a   Kahraman, Kevser ^a   Sanal, Turgay ^b   Ozay, Dilek Sivri ^a   Dubat, Arnaud ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b Central Field Crop Research Institute   (Turkey)

^c Chopin Technologies   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; PROTEINS; QUALITY CONTROL;

BREAD WHEAT; FARINOGRAPHS; FLOUR QUALITY; GRAIN PROPERTIES; PARAMETER STABILITY; PROTEIN QUALITY; QUALITY CHARACTERISTIC; QUALITY EVALUATION; RHEOLOGICAL PROPERTY; WHEAT GENOTYPES;

STABILITY;

TRITICUM AESTIVUM;

EID: 70349600403     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-5-0522     Document Type: Article

References (12)

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