Data/hora: 11/06/2024 16:19:38

Provedor de dados: | 21
País: | Germany
Título: | Bakningsegenskaper hos  vårvetesorter i Kvalitetskorn-projektet
Autores: | Lindö, Caroline.
Data: | 2018-07-30
Ano: | 2018
Palavras-chave: | Food security; Food quality and human health Cereals; Pulses and oilseeds Breeding; Genetics and propagation.
Resumo: | 20 out of 25 accessions grown in a Field exp in 2017 were tested for baking With sour dough by Caroline Lindö in spring 2018. Significant varieties were foiund between growing locations (n=2) and accessions (n= 20).
Tipo: | Conference paper, poster, etc.
Idioma: | Inglês

Identificador:

http://orgprints.org/33639/1/Innlegg%20Skjetlein%2030%20juli%20provebaking%20Caroline%20Lindoe.pdf

Lindö, Caroline    (2018) Bakningsegenskaper hos vårvetesorter i Kvalitetskorn-projektet.  [Baking characteristics of spring wheat accessions in the "Quality grains for Food"-project.]      Lecture at:   Field day in Trøndelag, Skjetlein, Trøndelag, 30.7.2018.     [Completed]

Relação: | http://orgprints.org/33639/
Formato: | application/pdf