In:
Agronomy Journal, Wiley, Vol. 55, No. 6 ( 1963-11), p. 526-528
Abstract:
Both location and variety were significant factors affecting the concentration of the different types of phosphorus in the flour and gluten. Total and acid‐soluble phosphorus in the flour and in the gluten were correlated with loaf volume by simple regression coefficient and by partial regression coefficient independent of protein content. Phosphatide and ester type phosphorus in the gluten were correlated with loaf volume independent of protein content.
Type of Medium:
Online Resource
ISSN:
0002-1962
,
1435-0645
DOI:
10.2134/agronj1963.00021962005500060007x
Language:
English
Publisher:
Wiley
Publication Date:
1963
detail.hit.zdb_id:
1471598-3
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