Assessment of wheat baking quality using novel prediction tools in a multilocation and multigenotype study

Simple item page
dc.contributor.advisorLotfi AARAB
dc.contributor.authorSafia BOUACHRA
dc.date.accessioned2026-09-21T14:36:12Z
dc.date.issued2019
dc.description.cedocSciences et Techniques et Sciences Médicales
dc.description.collaboratorAbdellatif BOUKIR
dc.description.collaboratorHamid MAZOUZ
dc.description.collaboratorKarima MIKOU
dc.description.collaboratorHamid KHIARI
dc.description.collaboratorAbdelfettah ABDELLAOUI
dc.description.collaboratorAlexandra HÜSKEN
dc.description.collaboratorJens BEGEMANN
dc.description.laboratoireDepartment of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food
dc.identifier.urihttps://toubkal.imist.ma/handle/123456789/37729
dc.language.isoen
dc.publisherFaculté des Sciences et Techniques - Fèsfr_FR
dc.subjectwheat baking qualityfr_FR
dc.subjectprediction toolsfr_FR
dc.subjectwheatfr_FR
dc.subjectquality controlfr_FR
dc.subjectfood technologyfr_FR
dc.subjectchemistryfr_FR
dc.subjectmultilocation studyfr_FR
dc.subjectmultigenotype studyfr_FR
dc.titleAssessment of wheat baking quality using novel prediction tools in a multilocation and multigenotype studyfr_FR

Files

Collections

Faculté des Sciences et Techniques - Fès