Normal view MARC view ISBD view

Effect of wheat variety on protein patterns, bread and cake quality [electronic resource].

By:

Clara, Azzam R

Contributor(s):

Manal,Abd El-Kader H

Language: English Summary language: Arabic Description: p.135-157Other title:

تأثير صنف القمح على انماط البروتين وجودة الخبز والكيك [Added title page title]

Uniform titles:

Egyptian journal of plant breeding, 2010 v. 14 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Egyptian Journal of Plant Breeding 2010.v.14(1)Summary: The objectives of this study were to evaluate three bread wheat (Sakha 93, Gemmieza 7, Sids 1) and three durum wheat (Sohag 3, Bani Sewef1 and Bani Sewef3) varieties for their yield and yield components characters and chemical composition as well as to study the protein quality using SDS-PAGE and their relation to bread and cake quality.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

The objectives of this study were to evaluate three bread wheat (Sakha 93, Gemmieza 7, Sids 1) and three durum wheat (Sohag 3, Bani Sewef1 and Bani Sewef3) varieties for their yield and yield components characters and chemical composition as well as to study the protein quality using SDS-PAGE and their relation to bread and cake quality.

Summary in Arabic.

There are no comments on this title.

to post a comment.