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Loaf wt - PowerPoint PPT Presentation

D.J. Boehm and W.A. Berzonsky

The Effects of Nitrogen Application Rates on Frozen Dough End-Use Quality in Hard Red Spring Wheat (Triticum aestivum L.). D.J. Boehm and W.A. Berzonsky. Objectives. 1. To study nitrogen effects on quality of HRSW 2. To study increased GPC effects on fresh and frozen dough

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Loaf wt - PowerPoint PPT Presentation

D.J. Boehm and W.A. Berzonsky