Planteome: Term Details for "wheat dough alveograph extensibility index trait" (CO

Accession: CO_321:0000210
Name: wheat dough alveograph extensibility index trait
Ontology: CO_321_wheat
Synonyms: AlvIe
Alternate IDs: None
Definition: It is the extensibility index of the dough. (p200/p)*100; p200: pressure (p) at 4 cm (l= 40mm) of the curve. Source: CO:curators
Comment: None
Subset: None
Related: Link to all annotated objects annotated to wheat dough alveograph extensibility index trait.; Link to all direct and indirect annotations to wheat dough alveograph extensibility index trait.; Link to all direct and indirect annotations download (limited to first 10,000) for wheat dough alveograph extensibility index trait.
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subject	relation	object
wheat dough alveograph extensibility index trait	is_a	cooking quality trait (TO:0001069)

subject	relation	object
wheat alveograph determination aacc 54-30 a method (CO_321:0000385)	method_of	wheat dough alveograph extensibility index trait
wheat alvie_calc_pct variable (CO_321:0001109)	is_a	wheat dough alveograph extensibility index trait

wheat dough alveograph extensibility index trait