Classification of quality of spring wheats by cluster analysis

被引：2
|
作者：
Anjum, FM [1 ]
Butt, MS
van Zuilichem, DJ
Ahmad, I
机构：
[1] Univ Agr Faisalabad, Dept Food Technol, Faisalabad, Pakistan
[2] Univ Wageningen & Res Ctr, Dept Food Sci, Wageningen, Netherlands
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 01期
关键词：
spring wheats; cluster; total bread scores; total chapatti scores; overall quality characteristics;
D O I：
10.1046/j.1365-2621.2002.00542.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study was performed on the classification of quality of spring wheats by cluster analysis. The tempered wheat samples of each wheat cultivar were prepared. The analysis helped to determine the overall patterns of relationships and to search for genetic clusters within the soft red winter and hard red winter wheat gene pools.
引用
收藏
页码：101 / 106
页数：6
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