Relationship Between Variety Classification and Breadmaking Quality in Argentine Wheats

Autor:	Maria Eugenia Steffolani, D Pablo Ribotta, E Alberto Leon, T Gabriela Perez
Rok vydání:	2006
Předmět:	chemistry.chemical_classification media_common.quotation_subject Wheat flour Soil Science Plant Science Biology Variety (linguistics) Gluten Protein content Agronomy chemistry Crop quality Quality (business) Cultivar Agronomy and Crop Science media_common
Zdroj:	International Journal of Agricultural Research. 2:33-42
ISSN:	1816-4897
DOI:	10.3923/ijar.2007.33.42
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::39a80c1f091676530840db26291b69f4 https://doi.org/10.3923/ijar.2007.33.42 Zobrazit plný text záznamu