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Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
(2013-11)
The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study ...
Increasing genetic yield and mitigating effects of key biotic and abiotic constraints to wheat production in India through international wheat resources and partnerships
(Society for Advancement of Wheat and Barley Research, 2013)
Effect of heat-treated wheat germ on dough properties and crackers quality
(Wiley Blackwell Publishing, Inc, 2021-04-18)
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
(Institute of Crop Sciences, 2013)
Wheat Quality Laboratory
(CIMMYT, 2019)
Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat
(Institute of Crop Sciences, 2013)