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ArticlesPeer ReviewedFull Text
Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?
Author / Creator:Rekowski, Azin ; Wimmer, Monika A. ; Henkelmann, Günter ; Zörb, Christian
Publisher:MDPI AG
Journal title:Agriculture (Basel), 2019-05, Vol.9 (5), p.101
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Newsletter articlesFull Text
Oxides; New Findings Reported from University of South Queensland Describe Advances in Oxides (Elevated carbon dioxide changes grain protein concentration and composition and compromises baking qualit...
Publisher:Atlanta: NewsRx
Journal title:Life Science Weekly, 2015, p.152
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