Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses
The chemical composition of wheat kernels (Triticum aestivum L.) directly affects the quality of flour by modifying its functional and technological properties, determining its use by the industry. Field trials were conducted with wheat genotypes BRS 208 and BRS Pardela to evaluate the impact of dif...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Federal da Grande Dourados
2020-03-01
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| Series: | Agrarian |
| Subjects: | |
| Online Access: | http://ojs.ufgd.edu.br/index.php/agrarian/article/view/7964 |