Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'

Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'

Copyright © 2019 by JAPANESE SOCIETY OF BREEDING.

Bibliographische Detailangaben
Veröffentlicht in:Breeding science. - 1998. - 69(2019), 3 vom: 10. Sept., Seite 478-486
1. Verfasser: Takata, Kanenori (VerfasserIn)
Weitere Verfasser: Matsushita, Koki, Goshima, Daisuke, Nakamura, Tadashi, Yamauchi, Hiroaki
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2019
Zugriff auf das übergeordnete Werk:Breeding science
Schlagworte:Journal Article bread-making quality high molecular weight glutenin subunit (HMWGs) near-isogenic line (NIL) physical properties simulation wheat (Triticum aestivum L.)
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