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

Accession: CO_321:0000213
Name: wheat dough alveograph value p trait
Ontology: CO_321_wheat
Synonyms: AlvP, P value, Dough resistance, Dough tenacity
Alternate IDs: None
Definition: P value is the force required to blow the bubble of dough. it is indicated by the maximum height of the curve. Source: CO:curators
Comment: None
Subset: None
Related: Link to all annotated objects annotated to wheat dough alveograph value p trait.; Link to all direct and indirect annotations to wheat dough alveograph value p trait.; Link to all direct and indirect annotations download (limited to first 10,000) for wheat dough alveograph value p trait.
Feedback

subject	relation	object
wheat dough alveograph value p 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 p trait
wheat alvp_m_mm variable (CO_321:0001114)	is_a	wheat dough alveograph value p trait

wheat dough alveograph value p trait