Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes.

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dc.contributorMARIANA SOUZA COSTA, UNESP; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR; MARTHA ZAVARIZ DE MIRANDA, CNPT; CÉLIA MARIA LANDI FRANCO, UNESP.
dc.creatorCOSTA, M. S.
dc.creatorSCHOLZ, M. B. dos S.
dc.creatorMIRANDA, M. Z. de
dc.creatorFRANCO, C. M. L.
dc.date2018-01-06T23:15:51Z
dc.date2018-01-06T23:15:51Z
dc.date2018-01-06
dc.date2017
dc.date2018-01-06T23:15:51Z
dc.date.accessioned2026-07-07T11:28:06Z
dc.identifierBragantia, Campinas, v. 76, n. 1, p. 11-22, Jan/Mar. 2017.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1084434
dc.identifierhttp://dx.doi.org/10.1590/1678-4499.636
dc.identifier.urihttp://hdl.handle.net/123456789/509046
dc.languageeng
dc.rightsopenAccess
dc.subjectReologia
dc.subjectCozimento
dc.subjectGlutenina
dc.subjectGlutenins
dc.subjectBaking quality
dc.subjectRheology
dc.titleEffect of glutenin subunits on the baking quality of Brazilian wheat genotypes.
dc.typeArtigo de periódico

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