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National Agricultural Library
U.S. Department of Agriculture
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  4. EFFECT OF FHB ON WHEAT QUALITY

EFFECT OF FHB ON WHEAT QUALITY

Objective

Determine the effect DON on physiochemical properties of HRS wheat in relation to end-product quality, and determine the effect DON has on rheological properties of HRS wheat dough.

Investigators
Simmons M W
Institution
North Dakota State University
Start date
2010
End date
2013
Funding Source
Agricultural Research Service
Project number
0500-00053-003-30G
Accession number
419552
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