Calidad panadera de nuevos genotipos de trigo pan Bread-making quality of new genotypes of bread wheat

Calidad panadera de nuevos genotipos de trigo pan Bread-making quality of new genotypes of bread wheat

Se evaluó la calidad panadera de los dos mejores genotipos de trigo pan obtenidos por selección recurrente por rendimiento (C1-00-83 y C3-00-42) y seis cultivares comerciales, cultivados en la región semiárida central argentina. Se utilizó un diseño de bloques completamente aleatorizado con cuatro r...

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Bibliographic Details
Main Authors:	M. E. Dubois, Z. A. Gaido
Format:	Article
Language:	English
Published:	Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba 2006-12-01
Series:	Agriscientia
Subjects:	Triticum aestivum L. Calidad panadera Calidad industrial diferencial Bread-making quality Differential industrial qualities
Online Access:	http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2006000200008

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