volume per volume
2.Stepwise regression of bread making parameters on quality parameters as independent variables indicated that 99.9% of the variability in loaf volume could be explained by protein content and loaf volume per unit protein content. Variability in bread making quality could be explained by different alleles at 1A and 1D chromosome loci Glu 1 coding for HMW GS.
7.THE DEVELOPMENTS FOR THE THEORY OF BELTRAMI-HAIGH MAXIMUM STRAIN ENERGY PER UNIT VOLUME AND ITS APPLICATION

