DEVELOPMENT AND EVALUATION OF NEW WHEAT VARIETIES

被引：0
|
作者：
HARRIS, RH
SIBBITT, LD
SCOTT, GM
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：166 / 169
页数：4
相关论文
共 50 条
  • [1] DEVELOPMENT OF NEW WHEAT-VARIETIES IN THE PACIFIC NORTHWEST
    SHEPHERD, JF
    [J]. AGRICULTURAL HISTORY, 1980, 54 (01) : 52 - 63
  • [2] BIOLOGICAL EVALUATION OF WHEAT-VARIETIES
    TANEJA, S
    GUPTA, K
    WAGLE, DS
    DHINDSA, KS
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1983, 20 (06): : 319 - 320
  • [3] Crown and root development in wheat varieties
    Webb, RB
    Stephens, DE
    [J]. JOURNAL OF AGRICULTURAL RESEARCH, 1936, 52 : 0569 - 0583
  • [4] DEVELOPMENT OF NOVEL APPROACHES FOR MICRO- AND MACRO METHODS BASED EVALUATION OF WHEAT VARIETIES
    Mastilovic, J.
    Torbica, A.
    Zivancev, D.
    Pojic, M.
    Radusin, T.
    [J]. PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS, 2009, : 39 - 44
  • [5] NUTRITIONAL-EVALUATION OF VARIETIES AND CLASSES OF WHEAT
    DAVIS, K
    LETOURNEAU, D
    CAIN, R
    PETERS, L
    MCGINNIS, J
    [J]. CEREAL FOODS WORLD, 1976, 21 (08) : 441 - 442
  • [6] COMPLEX EVALUATION OF THE QUALITY OF WINTER WHEAT VARIETIES
    Gyori, Zoltan
    [J]. CEREAL RESEARCH COMMUNICATIONS, 2008, 36 : 1907 - 1910
  • [7] System for the evaluation of malting quality of wheat varieties
    Psota, Vratislav
    Musilova, Marketa
    [J]. KVASNY PRUMYSL, 2020, 66 (01): : 232 - 238
  • [8] BIOLOGICAL EVALUATION OF PROTEINS IN SOME VARIETIES OF WHEAT
    MALIK, D
    MALHOTRA, S
    MANN, K
    DHINDSA, KS
    [J]. INTERNATIONAL JOURNAL OF TROPICAL AGRICULTURE, 1989, 7 (3-4): : 281 - 286
  • [9] ECONOMIC EVALUATION OF THE PRODUCTIVITY OF COMMON WHEAT VARIETIES
    Stoyanova, Antoniya
    Kuneva, Velika
    Emurlova, Ferihan
    Stoyanova, Darina
    [J]. SCIENTIFIC PAPERS-SERIES A-AGRONOMY, 2022, 65 (01): : 540 - 546
  • [10] DEVELOPMENT OF NEW VARIETIES
    BUSHUK, W
    [J]. CEREAL FOODS WORLD, 1979, 24 (12) : 588 - 591
12345