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Role of Damaged Starch in the Evaluation of Wheat Quality (1957)

BIRD, L. H.

[s.l.] : Nature Publishing Group

Nature 180 (1957), S. 815-815

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ISSN: 1476-4687

Source: Nature Archives 1869 - 2009

Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics

Notes: [Auszug] The question arose as to why a high proportion of the wheat breeder's cross-breds and some commercial varieties-all of which had been regarded as having superior 'strength' but which did not always perform well under test-baking--should possess this characteristic. The explanation appeared to lie ...

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/180815a0

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