The influence of drought and heat stress on the expression of end-use quality parameters of common wheat

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 73-78

  Li, Yunfang ^a,b,c   Wu, Yu ^a   Hernandez Espinosa, Nayelli ^b   Peña, Roberto J ^b  

^a CHENGDU INSTITUTE OF BIOLOGY   (China)

^b INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Bread making quality; Dough rheological properties; Drought and heat; Swelling index of glutenin

Indexed keywords

TRITICUM AESTIVUM;

EID: 84871795631     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.09.014     Document Type: Article

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