Technology evaluation of grain varieties soft wheat
نویسندگان
چکیده
منابع مشابه
Analysis of Wheat Grain Varieties Using Image Processing: A Review
Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than other major cereals, maize (corn) or rice. In terms of total production tonnages used for food, India is currently second to wheat as the main human food crop and ahead of maize. Determining the quality of wheat is critical. Specifying the quality of wheat manually requires an expert j...
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Kansas State University Agricultural Experiment Station and Cooperative Extension Service Kansas State University Agricultural Experiment Station and Cooperative Extension Service Manhattan, Kansas 66506 SRL 134 June 2002 It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its e...
متن کاملGenetic Analysis for Grain Quality Traits in Pakistani Wheat Varieties
A set of eight parental diallel involving seven commercial wheat cultivars and one breeding line was made to investigate the nature of gene action determining inheritance pattern of grain quality characters. Highly significant differences were observed among the genotypes for 1000 grain weight, protein content, wet gluten and lysine content. Adequacy tests were employed to estimate the fitness ...
متن کاملComparison of grain yield and grain protein concentration of commercial wheat varieties
Variety Specific Agronomy Packages (VSAP) – DAN00129 Take home message: • Grain yield and grain protein concentration of wheat in a specific situation are generally negatively correlated. However initial investigations in 2011 indicate that the wheat variety LongReach Spitfire may have a greater grain protein concentration at a given yield level relative to other wheat varieties. • EGA Gregory ...
متن کاملNutritional Profile of Whole-Grain Soft Wheat Flour
Cereal Chem. 88(5):473–479 Whole-grain wheat flour is used in baking to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole-grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, Codex 2009.1. Standard compositional and vitamin analyses were also included in the surv...
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ژورنال
عنوان ژورنال: Plant Breeding and Seed Production
سال: 2015
ISSN: 2413-7510,1026-9959
DOI: 10.30835/2413-7510.2015.54051