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High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality

Kolster, P.

High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality - Wageningen (Netherlands) : Landbouwuniversiteit, 1992 - 135 pages - Printed

English

Subjects--Topical Terms:
Breadmaking
Chemicophysical properties
Molecular weight
Nutritive value
Quality
Triticales
Glutenins
Wheat

Dewey Class. No.: 664.7523 / KOL

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Knowledge Center Catalog

High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality

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

High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality

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