Modern opportunities for improving quality of bakery products via realizing the bread wheat genetic potential-by-environment interactions (review)

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	501-514
Number of pages	14
Journal	Sel'skokhozyaistvennaya Biologiya
Volume	52
Issue number	3
DOIs	https://doi.org/10.15389/agrobiology.2017.3.501eng
Publication status	Published - 1 Jan 2017

Biochemical characteristics, Bread, Bread-making quality, Ecological factors, Genes, Genetics, Physiological processes, Technological properties, Wheat

ID: 10096031