Open AccessTechnological and baking properties of common spring wheat samples depending on the geographical origin
Author(s) -
О. Ю. Леонов
Publication year - 2014
Publication title -
selekcìâ ì nasìnnictvo/selekcìâ ì nasìnnictvo
Language(s) - English
Resource type - Journals
eISSN - 2413-7510
pISSN - 1026-9959
DOI - 10.30835/2413-7510.2014.42065
Subject(s) - gluten , spring (device) , agronomy , common wheat , grain quality , steppe , geography , test weight , bread making , grain yield , biology , food science , engineering , mechanical engineering , biochemistry , archaeology , gene , chromosome