LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY

Lidiane Borges Dias de Moraes; janetefreo@hotmail.com; Giordana Demaman Arend; Moacir Cardoso Elias; Luiz Carlos Gutkoski

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY

Lidiane Borges Dias de Moraes ; [email protected] ; Giordana Demaman Arend ; Moacir Cardoso Elias ; Luiz Carlos Gutkoski ¹

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Lidiane Borges Dias de Moraes et al. LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/late-nitrogen-and-sulphur-fertilization-and-its-interaction-with-genotype-on-whe?lang=en>. Acesso em: 19 Jul. 2026. Copy citation

Lidiane Borges Dias de Moraes, 2022, LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/late-nitrogen-and-sulphur-fertilization-and-its-interaction-with-genotype-on-whe?lang=en>. Copy citation

Lidiane Borges Dias de Moraes. (2022, May). LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Lidiane Borges Dias de Moraes, LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/late-nitrogen-and-sulphur-fertilization-and-its-interaction-with-genotype-on-whe?lang=en Copy citation

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¹ Centro de Pesquisa em Alimentação / UPF / Universidade de Passo Fundo, Curso de Engenharia de Alimentos – Centro de Pesquisa em Alimentação

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Food Chemistry

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