Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

Journal of the Science of Food and Agriculture

Volumn 92, Issue 2, 2012, Pages 207-215

  Osman, Aart M ^a   Struik, Paul C ^b   Lammerts van Bueren, Edith T ^a,b  

^a LOUIS BOLK INSTITUTE   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Baking quality; Bread; Low input; Organic farming; Proteins; Quality; Triticum aestivum; Wheat

Indexed keywords

NITROGEN; VEGETABLE PROTEIN;

ARTICLE; BIOMASS; BREAD; BREEDING; EUROPE; GENE EXPRESSION REGULATION; GENETIC VARIABILITY; GENETICS; METABOLISM; METHODOLOGY; ORGANIC FARMING; PHYSIOLOGY; QUALITY CONTROL; SENSATION; STANDARD; TRANSPORT AT THE CELLULAR LEVEL; WHEAT;

BIOLOGICAL TRANSPORT; BIOMASS; BREAD; BREEDING; EUROPE; GENE EXPRESSION REGULATION, PLANT; GENETIC VARIATION; NITROGEN; ORGANIC AGRICULTURE; PLANT PROTEINS; QUALITY CONTROL; SENSATION; TRITICUM;

TRITICUM AESTIVUM;

EID: 83255167068     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4710     Document Type: Article

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