Non-parametric stability analyses of dough properties in wheat
Literature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. do...
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| Published in: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=395942248017 |
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