등숙기 고온이 국내 밀 품종의 밀가루 및 가공적성에 미치는 영향

The flour physiochemical properties and end-use quality of wheat were evaluated to identify the effect of high temperature (HT) during grain maturation. HT caused a decrease in the width and thickness of grains. However, HT did not affect the grain weight, volume, length, test weight and 1,000-kerne...

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Bibliographic Details
Published inKorean journal of breeding Vol. 51; no. 1; pp. 20 - 33
Main Authors 손재한(Jae-Han Son), 강천식(Chon-Sik Kang), 윤영미(Young-Mi Yoon), 최창현(Chang-Hyun Choi), 김경훈(Kyung-Hoon Kim), 김경민(Kyung-Min Kim), 박태일(Tae-Il Park), 강택규(Taek-Gyu Kang), 강성욱(Seong-Wook Kang), 박철수(Chul Soo Park), 조성우(Seong-Woo Cho)
Format Journal Article
LanguageKorean
Published 한국육종학회 01.03.2019
The Korean Breeding Society
Subjects
농학
Korean wheat
end-use quality
flour properties
high temperature
grain maturation
Online AccessGet full text
ISSN0250-3360
2287-5174
DOI10.9787/KJBS.2019.51.1.20

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  • 서 언 재료 및 방법 결과 및 고찰 적 요 사 사 REFERENCES