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VARIABILITY OF THE GLUTEN CONTENT AND THE BAKING PROPERTIES OF INTRASPECIFIC HYBRID SOFT WHEAT INDUCED BY $gamma$ AND X RAYS.

O. I. Maĭstrenko, G.M. Pal'chikova

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Key concepts: Gluten, Food science, Wheat gluten, Intraspecific competition, Chemistry, Biology, Ecology

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VARIABILITY OF THE GLUTEN CONTENT AND THE BAKING PROPERTIES OF INTRASPECIFIC HYBRID SOFT WHEAT INDUCED BY $gamma$ AND X RAYS. — Research Paper | ScholarLens