Genetical, biochemical and technological parameters associated with biscuit quality. II. Prediction using storage proteins and quality characteristics in a soft wheat population - Archive ouverte HAL Access content directly
Journal Articles Journal of Cereal Science Year : 2002

Genetical, biochemical and technological parameters associated with biscuit quality. II. Prediction using storage proteins and quality characteristics in a soft wheat population

G. G. Igrejas
  • Function : Author
H. H. Guedes-Pinto
  • Function : Author
V. V. Carnide
  • Function : Author
J. J. Clement
  • Function : Author

Abstract

absent

Dates and versions

hal-00964278 , version 1 (24-03-2014)

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G. G. Igrejas, H. H. Guedes-Pinto, V. V. Carnide, J. J. Clement, Gerard G. Branlard. Genetical, biochemical and technological parameters associated with biscuit quality. II. Prediction using storage proteins and quality characteristics in a soft wheat population. Journal of Cereal Science, 2002, 36, pp.187-197. ⟨10.1006/jcrs.2002.0452⟩. ⟨hal-00964278⟩
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