Variation of yield, milling, technological and rheological characteristics in some Egyptian bread wheat (Triticum aestivum L.) cultivars

Emirates Journal of Food and Agriculture

Volumn 22, Issue 2, 2010, Pages 84-90

  Seleiman, M F ^a   Abdel Aal, S M ^b   Ibrahim, M E ^b   Monneveux, P ^c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Minufiya Government   (Egypt)

^c MONTPELLIER SUPAGRO   (France)

Author keywords

Dough; Grain quality; Rheological properties; Triticum aestivum L.; Wheat; Yield

Indexed keywords

EID: 84865615481     PISSN: 2079052X     EISSN: 20790538     Source Type: Journal    
DOI: 10.9755/ejfa.v22i2.4896     Document Type: Article

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