About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Optimising sulphur inputs for breadmaking quality of wheat

1997

Zhao, F.J. | McGrath, S.P. | Salmon, S.E. | Shewry, P.R. | Quayle, R. | Withers, P.J.A. | Evans, E.J. | Monaghan, J. (Soil Science Department, IACR-Rothamsted, Harpenden, Herts AL5 2JQ (United Kingdom))

AGROVOC Keywords
abonos abonos nitrogenados abonos sulfurados azote azufre baking characteristics calidad chemical composition composition chimique contenido proteico engrais fertilizers grain granos nitrogen nitrogen fertilizers protein content proteine proteins quality soufre sulphur sulphur fertilizers trigo triticum aestivum wheats
Bibliographic information
Issue 50
Pagination
pp. 199-205
Other Subjects
Ble; Teneur en proteines; Composicion quimica; Engrais azote; Engrais soufre; Qualite; Aptitude boulangere; Nitrogeno; Proteinas; Caracteristicas de la coccion
Language
English
Note
14 ref. Optimising cereal inputs: its scientific basis. Part 1: Genetics and nutrition, Cirencester, UK, 15-17 December 1997
1998-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]