Strong varieties are the basis to produce high-quality processing products of bread wheat grain
There have been studied new strong varieties of spring bread wheat of different maturity groups (‘Tarskaya 12’, ‘Omskaya 44’ and ‘Omskaya 42’) in comparison with the standards (‘Pamyati Azieva’, ‘Duet’ and ‘Element 22’) and foreign varieties in the conditions of the south of Western Siberia. The pur...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2022-11-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/2047 |