PROTEIN AND AMINO-ACID PROFILES OF NORMAL AND YELLOW-BERRY BREAD WHEAT

被引：10

作者：

WAINES, JG ^{[1
]}

LABANAUSKAS, CK ^{[1
]}

HANDY, MF ^{[1
]}

GILL, BS ^{[1
]}

LEHMAN, WF ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT AGRON & RANGE SCI,EL CENTRO,CA 92243

来源：

关键词：

D O I：

10.2135/cropsci1978.0011183X001800040017x

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：590 / 592

页数：3

共 12 条

[1]

FORTINI S, 1974, 1ST ANN SPER CER, V5, P177

[2]

HEADDEN WP, 1915, 205 COL AGR EXP STN, P3

[3]

HUBBARD JD, 1977, CEREAL CHEM, V54, P778

[4]

KARLSSON C, 1973, LKB2117 APPL NOT

[5]

Kasarda D. D., 1976, Advances in Cereal Science and Technology, V1, P158

[6]

NELSON O. E., 1969, Advane. Agron., V21, P171, DOI 10.1016/S0065-2113(08)60097-8

[7]

Philips D. P., 1976, Bakers' Digest, V50, P46

[8]

POMERANZ Y, 1976, BAKERS DIG, V50, P35

[9]

ROBINSON FE, 1977, CALIF AGR, V31, P16

[10]

SHARP RF, 1927, CEREAL CHEM, V4, P14