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Though differences were usually nonsignificant, both groups had mean farinogram mixing characteristics inferior to Len, with the LMWI group being better than those of the LMWII group and better than Renville.
L252, having LMWI had longer stability than Len in 1998 and 2000.
This is supported by the fact that translocation lines carrying LMWI had better mixing and baking characteristics than lines carrying the strong gluten LMWII banding patterns.
Translocation lines having the LMWI banding pattern consistently had better mixing characteristics and better loaf volume than LMWII lines.
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