Are there any work on wheat quality modelling, such as kernel weight, test (volume) weight, protein concentration and other breadmaking qualities (such as falling number and flour yield)?
Regards,
Hong
Hong Wang Ph.D.
Research Scientist
Semiarid Prairie Agricultural Research Centre
Agriculture & Agri-Food Canada
P.O. Box 1030
Swift Current, Saskatchewan
Canada S9H 3X2
Tel: (306)778-7288
Fax: (306)773-9123