Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/93432
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Type: Journal article
Title: Genetic control of grain protein, dough rheology traits and loaf traits in a bread wheat population grown in three environments
Author: Maphosa, L.
Langridge, P.
Taylor, H.
Emebiri, L.C.
Mather, D.E.
Citation: Journal of Cereal Science, 2015; 64:147-152
Publisher: Elsevier
Issue Date: 2015
ISSN: 0733-5210
1095-9963
Statement of
Responsibility: 
Lancelot Maphosa, Peter Langridge, Helen Taylor, Livinus C. Emebiri, Diane E. Mather
Abstract: Abstract not available.
Keywords: Baking; dough; heat; QTLs
Rights: © 2015 Elsevier Ltd. All rights reserved.
RMID: 0030031720
DOI: 10.1016/j.jcs.2015.05.010
Grant ID: http://purl.org/au-research/grants/arc/PFG002002
Appears in Collections:Agriculture, Food and Wine publications

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