Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-22T18:27:27.336Z Has data issue: false hasContentIssue false
  • English
  • Français

Advances in work on breeding wheat with improved grain quality in the twentieth century

Published online by Cambridge University Press:  20 July 2005

F. LUPTON
F. LUPTON
Affiliation:
47 Telegraph Street, Cottenham, Cambridge CB4 8QU, UK
Get access Rights & Permissions [Opens in a new window]

Abstract

Biffen demonstrated that the baking quality of wheat was under genetic as well as environmental control. His variety Yeoman made a major contribution to food supplies in UK in the early twentieth century. The science and art of plant breeding for wheat quality in the twentieth century is reviewed, including the development of tests to provide information on baking quality.

Type
Centenary Review
Information
The Journal of Agricultural Science , Volume 143 , Issue 2-3 , June 2005 , pp. 113 - 116
Copyright
© 2005 Cambridge University Press

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)