Author:
Nadeem Muhammad,Anjum Faqir Muhammad,Khan Moazzam Rafiq,Shabbir Muhammad Asim,Saeed Muhammad,Ahmed Anwaar
Subject
Agronomy and Crop Science,Immunology,Food Science
Reference31 articles.
1. Ahmad, I. (2001).Varietal difference in amino acids, composition, milling and baking properties of spring wheats(PhD thesis). Department Food Technology, University Agriculture, Faisalabad.
2. Improvement in end-use quality of spring wheat varieties grown in different eras
3. Amino acid composition of spring wheats and losses of lysine during chapati baking
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献