Planteome: Term Details for "wheat dough alveograph value l trait" (CO

Accession: CO_321:0000212
Name: wheat dough alveograph value l trait
Ontology: CO_321_wheat
Synonyms: AlvL, L value, Dough extensibility
Alternate IDs: None
Definition: L value is the extensibility of the dough before the bubble breaks. it is indicated by the length of the curve. Source: CO:curators
Comment: None
Subset: None
Related: Link to all annotated objects annotated to wheat dough alveograph value l trait.; Link to all direct and indirect annotations to wheat dough alveograph value l trait.; Link to all direct and indirect annotations download (limited to first 10,000) for wheat dough alveograph value l trait.
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subject	relation	object
wheat dough alveograph value l 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 value l trait
wheat alvl_m_mm variable (CO_321:0001113)	is_a	wheat dough alveograph value l trait

wheat dough alveograph value l trait