Segregating Hard Red Winter Wheat into Dough Factor Groups Using Single Kernel Measurements and Whole Grain Protein Analysis-Reference-Cited by-同舟云学术

Segregating Hard Red Winter Wheat into Dough Factor Groups Using Single Kernel Measurements and Whole Grain Protein Analysis

Published:1999-11 Issue:6 Volume:76 Page:884-889
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baker Scott¹,Herrman Timothy J.¹²,Loughin Thomas³

Affiliation:

1. Graduate research assistant and associate professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506-2201.

2. Corresponding author. Phone: 785-532-4082. Fax: 785-532-4017. E-mail: tjh@wheat.ksu.edu

3. Associate professor, Department of Statistics, Kansas State University, Manhattan, KS 66506-2201.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

2. TRADITIONAL SYSTEMS FOR SEGREGATING CANADIAN WHEAT BY PROTEIN CONTENT

3. Improved wheat for baking

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