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Some gluten and flour characteristics of semidwarf and tall wheat varieties. I. Technical properties of gluten and flour



Some gluten and flour characteristics of semidwarf and tall wheat varieties. I. Technical properties of gluten and flour



Hodowla Roslin, Aklimatyzacja i Nasiennictwo 20(4): 385-395



The higher of two rates of N fertilizer application produced grain with higher crude-protein contents in three semidwarf Indian varieties and two tall varieties, but not in the tall Ostka Popularna In S308 (semidwarf) the protein content reached 17.21%. Ostka Popularna had the shortest dough development and stability times and the highest softening value, while another tall variety, Carola, had the greatest resistance and elasticity values.

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