Variations in the protein content of wheat and its influence on the sedimentation value and the baking quality

J. Mesdag

    Research output: Book/ReportReportProfessional

    Original languageEnglish
    Place of PublicationWageningen
    Publisher[s.n.]
    Number of pages12
    Publication statusPublished - 1964

    Publication series

    NameMededeling / Stichting voor plantenveredeling
    No.no. 40

    Keywords

    • baking quality
    • botany
    • flours
    • hexaploidy
    • proteins
    • triticum aestivum
    • wheat
    • wheat flour

    Cite this

    Mesdag, J. (1964). Variations in the protein content of wheat and its influence on the sedimentation value and the baking quality. (Mededeling / Stichting voor plantenveredeling; No. no. 40). Wageningen: [s.n.].