Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084434| Title: | Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes. |
| Authors: | COSTA, M. S.  SCHOLZ, M. B. dos S. MIRANDA, M. Z. de FRANCO, C. M. L. |
| Affiliation: | MARIANA SOUZA COSTA, UNESP; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR; MARTHA ZAVARIZ DE MIRANDA, CNPT; CÉLIA MARIA LANDI FRANCO, UNESP. |
| Date Issued: | 2017 |
| Citation: | Bragantia, Campinas, v. 76, n. 1, p. 11-22, Jan/Mar. 2017. |
| NAL Thesaurus: | Glutenins Baking quality Rheology |
| Keywords: | Cozimento Glutenina Reologia |
| DOI: | http://dx.doi.org/10.1590/1678-4499.636 |
| Type of Material: | Artigo de periódico |
| Access: | openAccess |
| Appears in Collections: | Artigo em periódico indexado (CNPT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ID442762017v76n1p11Bragantia.pdf | 801.45 kB | Adobe PDF |  View/Open |
