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Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models
Research article (Journal of Cereal Science, 2017) · cited 22× · AI/ML
Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models
Summary
Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models is a scholarly article[1].
Key Facts
Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models. Retrieved May 24, 2026, from https://4ort.xyz/entity/improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter
MLA“Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter.
BibTeX@misc{4ortxyz_improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models}}, year = {2026}, url = {https://4ort.xyz/entity/improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models — https://4ort.xyz/entity/improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter (retrieved 2026-05-24)
