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Effect of the Duration and Intensity of Heat Shock During Grain Filling on Dry Matter and Protein Accumulation, Technological Quality and Protein Composition in Bread and Durum Wheat

✍ Scribed by Corbellini, M. ;Canevar, M.G. ;Mazza, L. ;Ciaffi, M. ;Lafiandra, D. ;Borghi, B.

Book ID: 120410220
Publisher: Commonwealth Scientific and Industrial Research Organisation Publishing
Year: 1997
Tongue: English
Weight: 391 KB
Volume: 24
Category: Article
ISSN: 1445-4408
DOI: 10.1071/PP96067

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