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Publications by Tamayo Abe
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
Evaluation of Water Absorption and Dough-Mixing Characteristics With Small Quantities of Wheat Flour Using the Micro-doughLAB
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Related publications
Breeding of an Extra-Strong Wheat Variety ‘Yumechikara’
Breeding Research
Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking
Cereal Chemistry
Organic Chemistry
Food Science
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
Marker-Assisted Improvement of Grain Protein Content and Grain Weight in Indian Bread Wheat
Euphytica
Horticulture
Plant Science
Agronomy
Crop Science
Genetics
Anthocyanins in Wheat Grain: Genetic Control, Health Benefit and Bread-Making Quality
Influence of Nitrogen Supply on Photosynthesis, Grain Productivity and Protein Content of Winter Wheat
Fiziologia rastenij i genetika
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Identification of Wheat Varieties With High Grain Protein and Gluten Content
SHANDAWEEL 1: A NEW BREAD WHEAT(Triticum Aestivum L.) CULTIVAR
Journal of Plant Production
