EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT

被引：19

作者：

TIPPLES, KH

机构：

来源：

关键词：

D O I：

10.4141/cjps80-057

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：357 / 369

页数：13

共 8 条

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[2] ABOUGUENDIA M, 1974, BAKERS DIGEST, V46, P48
[3] ABOUGUENDIA M, 1974, BAKERS DIGEST, V46, P45
[4] HERITABILITIES OF AND CORRELATIONS AMONG QUALITY TRAITS IN WHEAT
BAKER, RJ
TIPPLES, KH
CAMPBELL, AB
[J]. CANADIAN JOURNAL OF PLANT SCIENCE, 1971, 51 (06) : 441 - &
[5] HOLAS J, 1978, CEREAL CHEM, V55, P637
[6] HOSENEY RC, 1977, J SCI FOOD AGRIC, V17, P273
[7] MANGELS CE, 1928, CEREAL CHEM, V5, P385
[8] BAKING STRENGTH INDEX AND RELATION OF PROTEIN-CONTENT TO LOAF VOLUME
TIPPLES, KH
KILBORN, RH
[J]. CANADIAN JOURNAL OF PLANT SCIENCE, 1974, 54 (02) : 231 - 234