About: Relationship between quality classes, locality, HMW glutenin subunits and mixing parameters in wheat     Goto   Sponge   NotDistinct   Permalink

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Description
  • Combination of different selection methods can be useful in the evaluation of wheat flour quality. The obtained results demonstrate the usefu1ness of mixographic evaluation in wheat breeding programmes. It can be expected that the determination of HMW glutenin subunit composition can already contribute significantly to the selection of lines with good bread-making quality in early breeding generations.
  • Combination of different selection methods can be useful in the evaluation of wheat flour quality. The obtained results demonstrate the usefu1ness of mixographic evaluation in wheat breeding programmes. It can be expected that the determination of HMW glutenin subunit composition can already contribute significantly to the selection of lines with good bread-making quality in early breeding generations. (en)
Title
  • Relationship between quality classes, locality, HMW glutenin subunits and mixing parameters in wheat
  • Relationship between quality classes, locality, HMW glutenin subunits and mixing parameters in wheat (en)
skos:prefLabel
  • Relationship between quality classes, locality, HMW glutenin subunits and mixing parameters in wheat
  • Relationship between quality classes, locality, HMW glutenin subunits and mixing parameters in wheat (en)
skos:notation
  • RIV/00027006:_____/10:00001174!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QH92155), Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 284642
http://linked.open...ai/riv/idVysledku
  • RIV/00027006:_____/10:00001174
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • breeding; glutenin; mixograph; quality; wheat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [E73483F7A642]
http://linked.open...v/mistoKonaniAkce
  • Opatija
http://linked.open...i/riv/mistoVydani
  • Osijek, Croatia
http://linked.open...i/riv/nazevZdroje
  • Proceedings of the 5th international congress Flour-bread ´09
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bradová, Jana
  • Horčička, P.
  • Kocourková, Z.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Faculty of food technology Osijek, University of osijek, Croatia
https://schema.org/isbn
  • 978-953-7005-21-4
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