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Progress and planning report: The genetics and biochemistry of bread-making quality in triticale

Krattiger, A.F.

Progress and planning report: The genetics and biochemistry of bread-making quality in triticale - El Batán, Tex. (México) : CIMMYT, 1989 - v, 50 pages - Printed

English

Subjects--Topical Terms:
Breadmaking
Food production
Quality
Research projects
Triticales

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Knowledge Center Catalog

Progress and planning report: The genetics and biochemistry of bread-making quality in triticale

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

Progress and planning report: The genetics and biochemistry of bread-making quality in triticale

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