Study of the baking qualities of a new variety of spring soft wheat Maestro depending on the level of mineral nutrition

V. G. Kokoreva; O. V. Gladysheva; T. A. Barkovskaya

Agrarian science
Agrarnaâ nauka

ISSN 0869-8155 (Print)
ISSN 2686-701X (Online)

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Kokoreva V.G., Gladysheva O.V., Barkovskaya T.A. Study of the baking qualities of a new variety of spring soft wheat Maestro depending on the level of mineral nutrition. Agrarian science. 2023;1(8):126-130. (In Russ.) https://doi.org/10.32634/0869-8155-2023-373-8-126-130

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 0869-8155 (Print)
ISSN 2686-701X (Online)

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About the Authors

V. G. Kokoreva
Institute of Seed Production and Agrotechnologies — branch of the Federal Scientific Agroengineering Center VIM
Russian Federation

Valeria Gennadievna Kokoreva, Junior Researcher

1 Parkovaya Str., Podvyazye village, Ryazan region, 390502, Russia

O. V. Gladysheva
Institute of Seed Production and Agrotechnologies — branch of the Federal Scientific Agroengineering Center VIM
Russian Federation

Olga Victorovna Gladysheva, Candidate of Agricultural Sciences, Director

1 Parkovaya Str., Podvyazye village, Ryazan region, 390502, Russia

T. A. Barkovskaya
Institute of Seed Production and Agrotechnologies — branch of the Federal Scientific Agroengineering Center VIM
Russian Federation

Tatyana Anatolievna Barkovskaya, Senior Researcher

1 Parkovaya Str., Podvyazye village, Ryazan region, 390502, Russia

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