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Milling and baking properties of wheat-triticale grain blends

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Material type: Text

TextLanguage: En Publication details: 1987Description: 19 pagesSubject(s):

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Barcode
Conference proceedings	CIMMYT Knowledge Center: John Woolston Library	CIMMYT Staff Publications Collection	CIS-1075 (Browse shelf(Opens below))	1	Available	600932
Conference proceedings	CIMMYT Knowledge Center: John Woolston Library	CIMMYT Staff Publications Collection	CIS-1075 (Browse shelf(Opens below))	2	Available	605003
Conference proceedings	CIMMYT Knowledge Center: John Woolston Library	CIMMYT Staff Publications Collection	CIS-1075 (Browse shelf(Opens below))	3	Available	612374

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Previous	CIS-1074 Comparison of gluten quality in triticale: A fractionation-reconstitution study	CIS-1075 Milling and baking properties of wheat-triticale grain blends	CIS-1075 Milling and baking properties of wheat-triticale grain blends	CIS-1075 Milling and baking properties of wheat-triticale grain blends	CIS-1076 The relationship between some quality parameters and the milling and baking quality of triticale	CIS-1076 The relationship between some quality parameters and the milling and baking quality of triticale	CIS-1077 Interrelationship among several stability statistics derived from international maize trials	Next

Tables, graphs, references p. 10

Global Wheat Program

English

WP|MIC 7045-R|3

INT0368

CIMMYT Staff Publications Collection

Knowledge Center Catalog