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Variation of pentosans and solvent retention capacities in wheat genotypes and their relationship with processing quality
(Institute of Crop Scienceshttp://zwxb.chinacrops.org/EN/Y2005/V31/I07/902, 2021)
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
(Institute of Crop Sciences, 2013)
Identification of HWM-GS in Glu-B1 loci by HPLC and the effects of 7oe on wheat dough strength
(Institute of Crop Sciences, 2013)
Genomic selection for processing and end-use quality traits in the CIMMYT spring bread wheat breeding program
(Crop Science Society of America, 2016)
Comparación físico-química y reológica de harinas: trigo (Triticum aestivum), centeno (Secale cereale) y triticale (x Triticosecale) en elaboración de pan
(Universidad Nacional Agraria La Molina, 2017)
Marker-assisted selection of HMW-Glutenin 1Dx5+1Dy10 gene and 1B/1R translocation for improving industry quality in common wheat
(Institute of Crop Scienceshttp://211.155.251.148:8080/zwxb/EN/Y2012/V38/I10/1743, 2013)
Comparación físico-química y reológica de harinas: trigo (Triticum aestivum), centeno (Secale cereale) y triticale (x Triticosecale) en elaboración de pan
(Universidad Nacional Agraria La Molina, 2017)
Comparación físico-química y reológica de harinas: trigo (Triticum aestivum), centeno (Secale cereale) y triticale (x Triticosecale) en elaboración de pan
(Universidad Nacional Agraria La Molina, 2017)
Con el fin de evaluar el potencial de las harinas sucedáneas como ingredientes en panificación se realizó la sustitución de la harina integral de centeno (Secale cereale L.) y triticale (X Triticosecale wittmack) en la ...