The variety of spring soft wheat ‘Khayat’

The variety of spring soft wheat ‘Khayat’

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The variety of spring soft wheat ‘Khayat’ The varieties with high potential of productivity which meet the qualification requirements of ‘valuable and strong’ wheats play a significant part in the formation of high qualitative grain and in the production of bread from it. For the conditions of Tatar...

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Bibliographic Details
Main Authors: N. Z. Vasilova, E. Z. Bagavieva, D. F. Askhadullin, M. R. Tazutdinova
Format: Article
Language:Russian
Published: Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" 2018-05-01
Series:Зерновое хозяйство России
Subjects:
яровая мягкая пшеница
сорт
качество
урожайность
белок
клейковина
сила муки
валориметрическая оценка
степень разжижения теста
spring soft wheat
variety
quality
productivity
protein
gluten
flour strength
valorimetric assessment
degree of dough dilution
Online Access:https://www.zhros.online/jour/article/view/146

Internet

https://www.zhros.online/jour/article/view/146

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