Final reports
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1 report matching the query 'DAW701'
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DAW701 - Effect of copper and zinc nutrition on the baking and dough quality…
Dough quality is essentially the suitability of wheat grain for a specific end product, such as bread making. Trace elements are involved as activators of enzyme in plants and grain and, as such, are suggested to affect grain quality. Therefore, grain samples were collected from both copper (Cu) and zinc (Zn) experiments in December 2000 and 2001.Region: West
Published on 1 Jul 2001