EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

High-quality bread wheats from central European countries



High-quality bread wheats from central European countries



Byulleten' Vsesoyuznogo Ordena Lenina i Ordena Druzhby Narodov Instituta Rastenievodstva Imeni N I Vavilova (110): 3-8



Varieties with good grain quality from Austria, Hungary, the German Democratic and Federal Republics and Czechoslovakia are listed for use as breeding material.

(PDF emailed within 1 workday: $29.90)

Accession: 001085121

Download citation: RISBibTeXText



Related references

High molecular weight glutenins of winter bread wheats from European countries and their connection with glutenin composition in ancient and modern Ukrainian wheat varieties. Tsitologiya i Genetika 34(2): 104-120, 2000

High quality common wheat specimens from central European countries Technological properties, breeding for grain quality.1. Biulleten' Vsesoiuznyi institut rastenievodstva: 10) 3-8, 1981

Interrelation between AUC-spectra of high-molecular endosperm proteins and technological quality in bread wheats. Biokhim genet i selekts bob i zlak kul' tur: 64-69, 1982

The quality of grain of winter wheats of West European countries under conditions of the north-western zone of the USSR. Byulleten' Vsesoyuznogo Ordena Lenina Instituta Rastenievodstva Imeni NI Vavilova (65): 53-57, 1976

The composition of high molecular weight glutenin subunits in norwegian wheats and their relation to bread making quality. Norwegian Journal of Agricultural Sciences 4(1): 1-18, 1990

Implications of specific high molecular weight glutenins for baking quality of bread wheats grown in algeria. Lebensmittel-Wissenschaft & Technologie 20(4): 180-190, 1987

Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chemistry 82(4): 345-350, 2005

Developments in breeding winter wheat for bread baking quality in some north western european countries. Netherlands Journal of Agricultural Science 33(3): 215-234, 1985

Protein quantity and quality as factors in the evaluation of bread wheats m remix bread baking test inst farinograph. Canadian Journal of Plant Science 49(2): 113-122, 1969

Recent cereal protein research directed towards the breeding of high-lysine barleys, and wheats of bread-making quality. Crop physiology and cereal breeding Proceedings of a Eucarpia workshop, Wageningen, the Netherlands, 14-16 November 1978 Storage proteins and baking quality: 175-177, 1979

Prediction of baking quality of bread wheats in breeding programs by size exclusion high performance liquid chromatography. Cereal Chemistry 66(6): 448-456, 1989

Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus. Physiology and Molecular Biology of Plants 21(3): 447-451, 2015

The performance of U.S. hard white wheats: Effect of milling extraction on flour, pan bread, tortilla and pita (Arabic) bread quality. Lebensmittel Wissenschaft and Technologie 27(3): 270-277, 1994

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Tag. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik 55(3-4): 153-159, 1979

The association between high molecular weight glutenin subunit compositions and the bread-making quality of Chinese and Japanese hexaploid wheats. Australian Journal of Agricultural Research 51(3): 371-375, 2000