Influence of Puroindoline Genotypes on Grain Characteristics, Physico-Chemical Properties of Flour and End-Use Quality of Korean Wheats

Breeding Science - Japan
doi 10.1270/jsbbs.60.233
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society of Breeding

Related search

Effect of Grain Size on Selected Physico-Chemical Properties of Clay

American Journal of Environmental Sciences
EcologyPollution
2009English

Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality

Zagazig Journal of Agricultural Research
2019English

Physico-Chemical Properties and Quality Assessment of Corn Flour Processed by a Continuous Ohmic Heating System and Traditional Nixtamalization

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2013English

Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour

Food Science and Nutrition
Food Science
2018English

Influence of Different Factors of Physico-Chemical Modification on Structure and Properties of Hemp Fibers

English

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

ChemEngineering
2020English

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research
2014English

Influence of Physico-Chemical Characteristics of Soils on Heavy Metal Contamination in Makurdi, Benue State

IOSR Journal of Environmental Science, Toxicology and Food Technology
2017English

The Characteristics of Physico-Chemical Properties of Rifampicin Gels Using Polyglycerol Ester.

Japanese Journal of Hospital Pharmacy
1988English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy