The Variation and Stability Analysis of Wheat Dough Stability TimeOA
The Variation and Stability Analysis of Wheat Dough Stability Time
Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stabili…查看全部>>
Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars (varieties) obtained from…查看全部>>
TIAN Ji-chun;HU Rui-bo;DENG Zhi-ying;WANG Yan-xun
Key Laboratory of Crop Biology of Shandong Province/Group of Quality Wheat Breeding,Shandong Agricultural University,Taian 271018,P.R.ChinaKey Laboratory of Crop Biology of Shandong Province/Group of Quality Wheat Breeding,Shandong Agricultural University,Taian 271018,P.R.ChinaKey Laboratory of Crop Biology of Shandong Province/Group of Quality Wheat Breeding,Shandong Agricultural University,Taian 271018,P.R.ChinaKey Laboratory of Crop Biology of Shandong Province/Group of Quality Wheat Breeding,Shandong Agricultural University,Taian 271018,P.R.China
农业科技
Chinese wheat (Ttiticum aestivum)dough stability timegenotype and environmentstability analysis
Chinese wheat (Ttiticum aestivum)dough stability timegenotype and environmentstability analysis
《农业科学学报（英文版）》 2007 (2)
小麦面粉与面团色泽及其主导影响因子的QTL定位研究
143-149,7
This work was supported by the National Natural Science Foundation of China (30471082), and the Special Project of Science and Technology from Ministry of Agriculture of China (2006-kua-06 and 05-02-02B).
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