Murindangabo, Y.T.; Hoang, T.N.; Habarurema, I.; Konvalina, P.; Niyibituronsa, M.; Byukusenge, P.; Mbasabire, P.; Uwihanganye, J.; Bwimba, R.; Ntezimana, M.G.;
et al. Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture 2025, 15, 2160.
https://doi.org/10.3390/agriculture15202160
AMA Style
Murindangabo YT, Hoang TN, Habarurema I, Konvalina P, Niyibituronsa M, Byukusenge P, Mbasabire P, Uwihanganye J, Bwimba R, Ntezimana MG,
et al. Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture. 2025; 15(20):2160.
https://doi.org/10.3390/agriculture15202160
Chicago/Turabian Style
Murindangabo, Yves Theoneste, Trong Nghia Hoang, Innocent Habarurema, Petr Konvalina, Marguerite Niyibituronsa, Protegene Byukusenge, Protogene Mbasabire, Josine Uwihanganye, Roger Bwimba, Marie Grace Ntezimana,
and et al. 2025. "Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties" Agriculture 15, no. 20: 2160.
https://doi.org/10.3390/agriculture15202160
APA Style
Murindangabo, Y. T., Hoang, T. N., Habarurema, I., Konvalina, P., Niyibituronsa, M., Byukusenge, P., Mbasabire, P., Uwihanganye, J., Bwimba, R., Ntezimana, M. G., & Tran, D. K.
(2025). Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture, 15(20), 2160.
https://doi.org/10.3390/agriculture15202160