Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
Type:
Title:
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
Author:
Tang Jian-Wei;
Jianjun Liu;
Zhang Ping-ping;
Zhang, Y.;
Haosheng Li;
Zhao, Zhen-Dong;
Yanying Qu;
He Zhonghu
Jianjun Liu;
Zhang Ping-ping;
Zhang, Y.;
Haosheng Li;
Zhao, Zhen-Dong;
Yanying Qu;
He Zhonghu
Year:
2007
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.
Journal:
Acta Agronomica Sinica
Journal volume:
33
Journal issue:
11
Pages:
1788-1793
Publisher:
Institute of Crop Sciences
Citation:
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions. 2007. Tang Jian-Wei; Jianjun Liu; Zhang Ping-ping; Zhang, Y.; Haosheng Li; Zhao, Zhen-Dong; Yanying Qu; He Zhonghu. 33 (11) DOI: 10.3724/SP.J.1006.2009.01306 Institute of Crop Sciences.