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Comparison of breadmaking quality-related characteristics in complete and substitute triticales

Beltran, M.C.

Comparison of breadmaking quality-related characteristics in complete and substitute triticales - 1989 - 11 pages - Printed

Tables

English

Subjects--Topical Terms:
Breadmaking
Flours
Quality
Triticales

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Knowledge Center Catalog

Comparison of breadmaking quality-related characteristics in complete and substitute 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

Comparison of breadmaking quality-related characteristics in complete and substitute 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