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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread we...
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| 出版年: | Bragantia |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Secretaria de Agricultura e Abastecimento do Estado de São Paulo
2017
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=90850418002 |
| タグ: |
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