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Publications by Gary Hareland
Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking
Cereal Chemistry
Organic Chemistry
Food Science
Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread
Asian Journal of Plant Sciences
Plant Science
Agronomy
Crop Science
Marker-Assisted Improvement of Grain Protein Content and Grain Weight in Indian Bread Wheat
Euphytica
Horticulture
Plant Science
Agronomy
Crop Science
Genetics
The Impact of Grain Protein Content on the Bread-Making Properties of Domestic Extra Strong Wheat Cultivar ‘Yumechikara’
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Baking Grain Quality of Winter Triticale, Winter Wheat and Winter Rye
Grain Economy of Russia
Effect of Intensive Nitrogen Fertilization During Stem Elongation (INFSE) on Grain Yield and Grain Protein Content in a Bread Wheat Cultivar “Minaminokaori”
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Impact of Humidified Baking on Crust and Crumb Properties of Open Bread During Storage
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Heritability and Variance Components of Grain Morphometric Traits of Bread Wheat and Durum Wheat
Journal of Agricultural Sciences, Belgrade
The Effect of Selenium Fertilizers on the Selenium Content of Barley, Spring Wheat and Potatoes
Agricultural and Food Science
Food Science
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
