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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
International collaboration on wheat quality and safety
(Universidad de Córdoba, 2019)
Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and ...
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2013)
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
(Elsevier, 2013-09)
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 ...
Wheat in the world: an interview with Nora Lapitan
(CIMMYT, 2015)
Difundiendo temas de calidad en trigo pan en Bolivia
(2015-05)
Por segunda vez el Laboratorio de la CEI Barrow fue invitado a brindar una Asistencia Técnica sobre temas de Calidad en trigo pan en la ciudad de Santa Cruz de La Sierra, Bolivia.
Buenos rendimientos y calidad variable en la campaña 2012/2013 de trigo pan
(2013-05)
La campaña triguera transcurrió con variaciones climáticas que trajeron como consecuencia variaciones en la calidad. A pesar de ello los rendimientos logrados fueron satisfactorios.