How leaf rust disease and its control with fungicides affect dough properties, gluten quality and loaf volume under different N rates in wheat
The unique viscoelastic properties of gluten make bread wheat (Triticum aestivum L.) a staple food. The specific balance between gluten fractions, together with grain protein content (GPC), defines nutritional and end-use properties. The leaf rust (Puccinia triticina Eriks.) and its control using su...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2736 https://www.sciencedirect.com/science/article/pii/S0733521017307968 https://doi.org/10.1016/j.jcs.2018.02.003 |
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