Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments

LWT

Volumn 69, Issue , 2016, Pages 327-333

  Guzmán, Carlos ^a   Mondal, Suchismita ^a   Govindan, Velu ^a   Autrique, Jorge E ^a   Posadas Romano, Gabriel ^a   Cervantes, Fausto ^a   Crossa, Jose ^a   Vargas, Mateo ^a   Singh, Ravi P ^a   Peña, Roberto J ^a  

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

Author keywords

Alveograph; Bread making; SDS sedimentation; Solvent retention capacity; Swelling index of glutenin; Wheat quality

Indexed keywords

BREADMAKING; FORECASTING;

ALVEOGRAPH; ENVIRONMENTAL CONDITIONS; GLUTENIN; QUALITY TEST; SMALL-SCALE TESTS; SOLVENT RETENTION CAPACITY; SWELLING INDEX; WHEAT QUALITY;

FOOD PRODUCTS;

EID: 84959879964     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.068     Document Type: Article

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