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Advances in work on breeding wheat with improved grain quality in the twentieth century

  • F. LUPTON (a1)

Biffen demonstrated that the baking quality of wheat was under genetic as well as environmental control. His variety Yeoman made a major contribution to food supplies in UK in the early twentieth century. The science and art of plant breeding for wheat quality in the twentieth century is reviewed, including the development of tests to provide information on baking quality.

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The Journal of Agricultural Science
  • ISSN: 0021-8596
  • EISSN: 1469-5146
  • URL: /core/journals/journal-of-agricultural-science
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