Kernel Chemical Composition and Flour Quality of Wheat in Response to Nitrogen Sources and Doses

Agrarian
doi 10.30612/agrarian.v12i46.7964
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Universidade Federal de Grande Dourados

Related search

Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour

Food Science and Nutrition
Food Science
2018English

Yield and Chemical Composition of Rape in Response to Nitrogen, Phosphorus and Potassium

Canadian Journal of Soil Science
Soil Science
1980English

Durum Wheat Quality: II. The Relationship of Kernel Physicochemical Composition to Semolina Quality and End Product Utilisation

International Journal of Food Science and Technology
IndustrialManufacturing EngineeringFood Science
2006English

The Studies on the Quality of Wheat and Wheat Flour

Journal of the agricultural chemical society of Japan
1957English

Response of Wheat Crop to Nitrogen Sources and Application Times Under Saline Sodic Soil Conditions

Journal of Plant Production
2014English

Effects of Uniconazole Dry Seed Dressing on Nitrogen Accumulation and Translocation and Kernel Protein Quality in Wheat

Acta Ecologica Sinica
EvolutionEcologySystematicsBehavior
2012English

Doses and Stages of Application of Nitrogen in the Wheat Culture

AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES
2017English

Yield Response of Wheat to Nitrogen and Potassium Fertilization

Pure and Applied Biology
2016English

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Agrotechnology
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy