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Publications by Yumi Shimazaki
Effect of Nitrogen Topdressing at Flowering on Bread-Making Quality of Wheat Grown in a Paddy Field
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Related publications
Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Anthocyanins in Wheat Grain: Genetic Control, Health Benefit and Bread-Making Quality
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Use of Composite Flours of Wheat and White Beans (Phaseolus Vulgaris) in Bread Making: Influence on Quality Indices
Applied Science Reports
Effect of Environmental Temperatures on Production and Bread Characteristics of Four Bread Wheat Cultivars Ii. Bread Quality Attributes as a Function of Environmental Temperatures Productivity
Journal of Plant Production
Genetic Analysis of Quality Traits in Bread Wheat
International Journal of Current Microbiology and Applied Sciences
Effects of Ozone Treatment on Medium Hard Wheat (Triticum aestivumL.) Flour Quality and Performance in Steamed Bread Making
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Allelic Effects and Variations for Key Bread-Making Quality Genes in Bread Wheat Using High-Throughput Molecular Markers
Journal of Cereal Science
Biochemistry
Food Science