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    Physicochemical and bromatological quality evaluation for bread wheat production

    Calixto-Muñoz JJ1, MD Mariezcurrena-Berasain1, AT Gutiérrez-Ibáñez1, A Balbuena-Melgarejo1, S Rajaram2, ED Archundia-Velarde1, DL Martínez-Pardo3, DL Pinzón-Martínez1

    Phyton-International Journal of Experimental Botany, Vol.87, pp. 171-177, 2018, DOI:10.32604/phyton.2018.87.171

    Abstract Wheat is one of the most important protein sources for human beings. Several food products are elaborated from this cereal, such as bread. Mexican wheat breeding programs are focused on to identify those genotypes with high yields and bread quality. Therefore, the aim of this study was to evaluate the environmental effects over the Physicochemical and Bromatological quality parameters of Cal Blanco F2011, Matchett F2011 and RSM-Norman F2008 wheats sown at the experimental fields at Mexicali, Baja California, Querendaro, Michoacán and Tarimoro, Guanajuato, Mexico during the autumn-winter growing cycle for two consecutive years (2014-2016) under irrigation conditions. Grain Hectolitric weight… More >

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