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The influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticales

Peña-Bautista, R.J.

The influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticales - Manitoba (Canada) : University of Manitoba, 1984 - xii, 148 pages

Nationality: MX Thesis (Ph. D.)

English

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Knowledge Center Catalog

The influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticales

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

The influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticales

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