Term Information

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
Feedback
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Parents of wheat dough alveograph extensibility index trait (CO_321:0000210)
subject[Reorder by subject] relation[Reorder by relation] object[Reorder by object]
wheat dough alveograph extensibility index trait [is_a relation] is_a  cooking quality trait (TO:0001069)
Children of wheat dough alveograph extensibility index trait (CO_321:0000210)
subject[Reorder by subject] relation[Reorder by relation] object[Reorder by object]
wheat alveograph determination aacc 54-30 a method (CO_321:0000385) [method_of relation] method_of  wheat dough alveograph extensibility index trait
wheat alvie_calc_pct variable (CO_321:0001109) [is_a relation] is_a  wheat dough alveograph extensibility index trait
None.