Abstracts of Meeting of the CSSJ
The 231st Meeting of the Crop Science Society of Japan
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Host: The Crop Science Society of Japan

Quality
Flour and bread making quality of wheat cultivar “Yumeshihou” grown under different field conditions
*Yumi Shimazaki, Mikiko Yanaka, Masako Seki, Yoshiaki Watanabe, Shunsuke Oda, Kanenori Takata, Hiromi Matsuyama, Yasuo Ohshita, Taiichiro Ookawa, Tadashi Hirasawa
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Keywords: wheat, flour quality, bread making quality, flour protein concentration
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Pages 242

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