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Effect of degree of polish on milling and nutritive qualities of some kenyan wheat varieties and triticale T222 variety

Bhattacharjee, M.

Effect of degree of polish on milling and nutritive qualities of some kenyan wheat varieties and triticale T222 variety - 2001 - Printed

English

Subjects--Topical Terms:
Kenya
Milling
Protein content
Triticale
Varieties
Wheat
Quality control

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Knowledge Center Catalog

Effect of degree of polish on milling and nutritive qualities of some kenyan wheat varieties and triticale T222 variety

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Effect of degree of polish on milling and nutritive qualities of some kenyan wheat varieties and triticale T222 variety

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org