Ammonium as sole N source improves grain quality in wheat
Author:
Affiliation:
1. Departamento de Biología Vegetal y Ecología; UPV/EHU; Apdo 644; E-48080; Bilbao; Spain
2. Departamento de Producción Agraria; Universidad Pública de Navarra; Campus Arrosadia s/n; E-31006; Pamplona; Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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4. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats;He;Cereal Chem,2005
5. Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions;Zhang;Cereal Chem,2007
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