Abstract
QUALITY-TESTING of material from, the bread-wheat breeding programme at this Institute has provided the opportunity of seeing a very wide range of wheat types. This has proved valuable in the recognition and investigation of individual factors which influence both the physical dough properties and baking characteristics of flours milled from these wheats.
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Bird, L. H., Nature, 180, 815 (1957).
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BIRD, L., DAVEY, K. Varietal Differences in Wheat Quality. Nature 206, 1274 (1965). https://doi.org/10.1038/2061274a0
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DOI: https://doi.org/10.1038/2061274a0
