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Varietal and nitrogen effects on dough characters and protein content of some new high yielding wheat varieties

Varietal and nitrogen effects on dough characters and protein content of some new high yielding wheat varieties

Acta Agronomica Academiae Scientiarum Hungaricae 22(1/2): 105-114

In studies of nine varieties grown at three nitrogen levels, varietal differences were significant for protein content and the dough characters mixing time, stability, mixogram area, elasticity, dough development angle and peak height, whereas differences due to nitrogen were significant only for peak height, elasticity and protein content. The varieties Heera, HD1944 and HD1944 were promising in respect of dough mixing time, stability and mixogram area.

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Accession: 000260295

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