INNOVATIVE PROCESSES IN AGROINDUSTRIAL COMPLEX conference Papers of the VII International Scientific and Practical Conference of Professors, Young Scientists, Post-graduate and Under-Graduate students.
РУДН.
2015.
P. 139-141
THE QUESTION OF THE RELEVANCE OF SELECTION VARIETIES OF WHEAT WITH IMPROVED AMINO ACID COMPOSITION OF THE PROTEIN
High quality gluten contend in grains is one of the key conditions for obtaining flour that has the best baking properties and nutritional value for high quality bakery products. Creating wheat varieties with improved protein composition of amino acid is an important challenge in breeding and selection of quality wheat grains.
Authors
Mizruhina Y.V.
1
,
Raldugina A.O.
1
Conference proceedings
Publisher
РУДН
Language
English
Pages
147-148
Status
Published
Year
2015
Organizations
- 1 People's Friendship University of Russia
Date of creation
09.07.2024
Date of change
09.07.2024
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INNOVATIVE PROCESSES IN AGROINDUSTRIAL COMPLEX conference Papers of the VII International Scientific and Practical Conference of Professors, Young Scientists, Post-graduate and Under-Graduate students.
РУДН.
2015.
P. 156-158