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Factores geneticos y bioquimicos que afectan la fuerza y extensibilidad del gluten del trigo

Hernandez Espinosa, N.

Factores geneticos y bioquimicos que afectan la fuerza y extensibilidad del gluten del trigo - Montecillo, Tex. (Mexico) : Colegio de Postgraduados, 2011 - xi, 55 pages

Nationality: MX Thesis (M. Sc.)

English

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Knowledge Center Catalog

Factores geneticos y bioquimicos que afectan la fuerza y extensibilidad del gluten del trigo

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

Factores geneticos y bioquimicos que afectan la fuerza y extensibilidad del gluten del trigo

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