Uruguayan wheat proteins: their relationship with traditional parameters and how are they affected by genotype and environment
Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Al...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de la República
2020-06-01
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| Series: | Agrociencia |
| Subjects: | |
| Online Access: | http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/147/293 |