Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat

Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-y...

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Hlavní autoři:	Ammar Al-Zubade, Timothy Phillips, Mark A. Williams, Krista Jacobsen, David Van Sanford
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-08-01
Edice:	Agronomy
Témata:	organic agriculture grain nitrogen lactic acid solvent retention capacity
On-line přístup:	https://www.mdpi.com/2073-4395/11/9/1683
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