| dc.publisher | North Dakota State University | |
| dc.rights | North Dakota State University | en |
| dc.title | Environmental Influence on Milling and Baking Quality of Triticale | en |
| dc.type | Article | en_US |
| dc.source | Farm Research; 35:1; Sep/Oct 1977 | |
| dc.description | Sixteen samples comprised of three triticale selections were obtained from six locations in three states. Milling, rheological, and baking data were collected on the samples to determine the influence of environment on the quality factors measured. Flour ash was related to grain ash and environment. Bake absorption, dough characteristics, and loaf volume were related to the protein content of the flour which was influenced by the environment. | en |
| dc.date.accessioned | 2009-05-19T00:58:15Z | |
| dc.date.available | 2009-05-19T00:58:15Z | |
| dc.date.issued | 1977 | |
| dc.identifier.uri | http://hdl.handle.net/10365/4429 | |
| dc.creator | Shuey, W.C. | |
| dc.creator | Maneval, R.D. | |
| dc.creator | Crawford, R.D. | |
| dc.subject.lcsh | Crop quality | en_US |
| dc.subject.lcsh | Triticale | en_US |
| dc.creator.author | Shuey, W.C. | |
| dc.creator.author | Maneval, R.D. | |
| dc.creator.author | Crawford, R.D. | |
| dc.relation.ispartof | Farm Research; 35:1; Sep/Oct 1977 | |
