Quality of winter wheat in relation to heat and drought shock after anthesis

Czech Journal of Food Sciences

Volumn 29, Issue 2, 2011, Pages 117-128

  Balla, Krisztina ^a   Rakszegi, Mariann ^a   Li, Zhongy ^b   Békés, Ferenc ^b   Bencze, Szilvia ^a   Veisz, Ottó ^a  

^a INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

^b CSIRO   (Australia)

Author keywords

Glutenin to gliadin ratio; High temperature; Protein content; Starch granule size

Indexed keywords

BAKERY PRODUCTS; CROPS; DETERIORATION; DROUGHT; GRANULATION; PROTEINS; STARCH; THERMAL STRESS;

GLUTENIN; HIGH TEMPERATURE; INSOLUBLE PROTEINS; NEGATIVE CORRELATION; PROTEIN COMPONENTS; PROTEIN CONTENTS; QUALITY DETERIORATIONS; STARCH GRANULES;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 79953125665     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/227/2010-cjfs     Document Type: Article

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