| 000 | 01828nam a22004217a 4500 | ||
|---|---|---|---|
| 001 | G78674 | ||
| 003 | MX-TxCIM | ||
| 005 | 20190328221912.0 | ||
| 008 | 121211s ||||f| 0 p|p||0|| | | ||
| 040 | _aMX-TxCIM | ||
| 072 | 0 | _aA50 | |
| 072 | 0 | _aF01 | |
| 082 | 0 | 4 |
_a631.53 _bBOO |
| 100 | 1 |
_aMukherjee, J. _uBook of abstracts: Arnel R. Hallauer international symposium on plant breeding |
|
| 110 | 0 | _aCentro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT), Mexico DF (Mexico) | |
| 111 | 2 |
_aArnel R. Hallauer International Symposium on Plant Breeding _cMexico, D.F. (Mexico) _d17-22 Aug 2003 |
|
| 245 | 0 | 0 | _aStorage protein in developing grains of wheat |
| 260 |
_aMexico, DF (Mexico) _bCIMMYT : _c2003 |
||
| 300 | _ap. 128-129 | ||
| 340 | _aPrinted | ||
| 520 | _aThe most important character of wheat grain related to grain quality is the total protein concentration. Changes in protein composition and interaction during maturation may affect bread-making potential (Johanson et al.1994). Moreover, different varieties or cultivars vary in their protein quality. Depending upon the variety and the development stage, wheat kernels have different protein composition. Keeping this in view, the present investigation was undertaken to study the changes in protein and protein profile during development of wheat kernels. | ||
| 546 | _aEnglish | ||
| 591 | _a0309|AGRIS 0301|AL-Wheat Program | ||
| 593 | _aJuan Carlos Mendieta | ||
| 595 | _aCPC | ||
| 650 | 1 | 0 | _aCarbohydrates |
| 650 | 1 | 0 | _aDevelopment plans |
| 650 | 1 | 0 |
_aGrain yield _91339 |
| 650 | 1 | 0 |
_91168 _aKernels _gAGROVOC |
| 650 | 1 | 0 |
_aProtein content _91222 |
| 650 | 1 | 0 | _aStorage |
| 650 | 1 | 0 | _aWheat |
| 650 | 1 | 0 |
_91137 _aGlutenins _gAGROVOC |
| 700 | 1 |
_aMadan, S., _ecoaut. |
|
| 700 | 1 |
_aMunjal, R., _ecoaut. |
|
| 700 | 1 |
_aRana, R.K., _ecoaut. |
|
| 942 | _cPRO | ||
| 999 |
_c6977 _d6977 |
||