Effects of NPK fertilizers and fungicides on the quality of bread wheat in different years

被引：0
|
作者：
L. Tanács
J. Matuz
L. Gerő
I. M. Petróczi
机构：
[1] University of Szeged,Dept.of Food Sciences, Faculty of Food Industry
[2] Cereal Research Non-Profit Company,undefined
来源：
Cereal Research Communications | 2005年 / 33卷
关键词：
wheat; gluten; baking quality; falling number; NPK; fungicide;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The wet gluten content, gluten spreading, baking value, technological water-absorbing ability and falling number of 4 wheat varieties were studied in a year with an average rainfall (2001) and two dry years (2002 and 2003). The wheat varieties were treated with different doses of NPK fertilizers and fungicides (Artea 330EC: 80 g/l cyproconazole + 250 g/l propiconazole, and Kolfugo 25WF: 250 g/l carbendazime).
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页码：627 / 634
页数：7
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