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CO_321 0000144


Trait alveograph dough strength
Abbreviated name ALVW
Trait ID CO_321:0000144
Description Determination of dough strength by alveograph.
Comment Alveograph provides information on dough cohesiveness through the measurement of strain energy by air supply into the flour sample.
Trait class Quality trait
Scale W ×10−4 J
Scale type Continuous
Value type Integer
Minimum value 25
Maximum value 900
Reference IWIS_TraitID:123;Cienc.Tecnol.Aliment. 2006. Vol.3, No. 4, pp. 202-206.


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