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Effect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats

Author: De la O Olan, M.
Author: Espitia Rangel, E.
Author: Molina Galan, J.D.
Author: Peña Bautista, R.J.
Author: Santacruz Varela, A.
Author: Villaseñor Mir, H.E.
Year: 2006
URI: http://hdl.handle.net/10883/2535
Format: PDF
Language: English
Language: Spanish
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Alternative Title: Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos
Type: Article
Country focus: Mexico
Region: North America
Pages: 291-297
Issue: 4
Volume: 29
Keywords: High Molecular Weight Glutenins
Keywords: Baking Properties
Publisher URI: http://www.revistafitotecniamexicana.org/documentos/29-4/3a.pdf
Agrovoc: TRITICUM AESTIVUM
Agrovoc: GLUTENINS
Agrovoc: KERNELS
Agrovoc: FIRMNESS
Agrovoc: QUALITY
Agrovoc: BAKING CHARACTERISTICS
Journal: Revista Fitotecnia Mexicana


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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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