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Baking quality of the grain in selected foreign varieties of spring wheat from the collection of genetic sources


Genetika a Slechteni 29(3): 183-197
Baking quality of the grain in selected foreign varieties of spring wheat from the collection of genetic sources
The results are given of a study of crude protein content, sedimentation value, gluten content and quality, baking quality, grain yield, 1000-grain weight and plant height in 27 foreign and 2 Czech varieties during 1990 and 1991.


Accession: 002308063



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