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  5. Effect of heat shock during grain filling on protein composition and technological quality of wheats

Effect of heat shock during grain filling on protein composition and technological quality of wheats

Author(s)
Corbellini, M.
Mazza, L.
Ciaffi, Mario  
Lafiandra, D.
Borghi, B.
Date Issued
1998
Type
article
Volume
100
Issue
100
Start Page
147
End Page
154
DOI
10.1023/A:1018353300618
ISSN
142336
Journal
EUPHYTICA  
Handle
http://hdl.handle.net/2067/32648
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Conference(s)
EUPHYTICA

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