Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration
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منابع مشابه
Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration
The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effect...
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ژورنال
عنوان ژورنال: Frontiers in Plant Science
سال: 2016
ISSN: 1664-462X
DOI: 10.3389/fpls.2016.00738