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Results: 1-18 |
Results: 18
THE RATE-INDEPENDENCE OF THE MIXING OF WHEAT-FLOUR DOUGH TO PEAK DOUGH DEVELOPMENT
Authors: ANDERSSEN RS GRAS PW MACRITCHIE F
Citation: Rs. Anderssen et al., THE RATE-INDEPENDENCE OF THE MIXING OF WHEAT-FLOUR DOUGH TO PEAK DOUGH DEVELOPMENT, Journal of cereal science, 27(2), 1998, pp. 167-177
HETEROLOGOUS EXPRESSION AND DOUGH MIXING STUDIES OF WILD-TYPE AND MUTANT C-HORDEINS
Authors: TAMAS L BEKES F GREENFIELD J TATHAM AS GRAS PW SHEWRY PR APPELS R
Citation: L. Tamas et al., HETEROLOGOUS EXPRESSION AND DOUGH MIXING STUDIES OF WILD-TYPE AND MUTANT C-HORDEINS, Journal of cereal science, 27(1), 1998, pp. 15-22
THE INFLUENCE OF ATMOSPHERIC CO2 CONCENTRATION ON THE PROTEIN, STARCHAND MIXING PROPERTIES OF WHEAT-FLOUR
Authors: ROGERS GS GRAS PW BATEY IL MILHAM PJ PAYNE L CONROY JP
Citation: Gs. Rogers et al., THE INFLUENCE OF ATMOSPHERIC CO2 CONCENTRATION ON THE PROTEIN, STARCHAND MIXING PROPERTIES OF WHEAT-FLOUR, Australian journal of plant physiology, 25(3), 1998, pp. 387-393
HEAT-SHOCK-PROTEIN-70 AND DOUGH-QUALITY CHANGES RESULTING FROM HEAT-STRESS DURING GRAIN FILLING IN WHEAT
Authors: BLUMENTHAL C STONE PJ GRAS PW BEKES F CLARKE B BARLOW EWR APPELS R WRIGLEY CW
Citation: C. Blumenthal et al., HEAT-SHOCK-PROTEIN-70 AND DOUGH-QUALITY CHANGES RESULTING FROM HEAT-STRESS DURING GRAIN FILLING IN WHEAT, Cereal chemistry, 75(1), 1998, pp. 43-50
EFFECTS OF ALPHA-GLIADINS, BETA-GLIADINS, GAMMA-GLIADINS AND OMEGA-GLIADINS ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR
Authors: FIDO RJ BEKES F GRAS PW TATHAM AS
Citation: Rj. Fido et al., EFFECTS OF ALPHA-GLIADINS, BETA-GLIADINS, GAMMA-GLIADINS AND OMEGA-GLIADINS ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR, Journal of cereal science, 26(3), 1997, pp. 271-277
THE INFLUENCE OF RECOVERY TEMPERATURE ON THE EFFECTS OF A BRIEF HEAT-SHOCK ON WHEAT .3. GRAIN PROTEIN-COMPOSITION AND DOUGH PROPERTIES
Authors: STONE PJ GRAS PW NICOLAS ME
Citation: Pj. Stone et al., THE INFLUENCE OF RECOVERY TEMPERATURE ON THE EFFECTS OF A BRIEF HEAT-SHOCK ON WHEAT .3. GRAIN PROTEIN-COMPOSITION AND DOUGH PROPERTIES, Journal of cereal science, 25(2), 1997, pp. 129-141
CONTRIBUTION OF THE CHEMICAL-STRUCTURE OF WHEAT-STARCH TO JAPANESE NOODLE QUALITY
Authors: BATEY IL GRAS PW CURTIN BM
Citation: Il. Batey et al., CONTRIBUTION OF THE CHEMICAL-STRUCTURE OF WHEAT-STARCH TO JAPANESE NOODLE QUALITY, Journal of the Science of Food and Agriculture, 74(4), 1997, pp. 503-508
NO-TIME DOUGH-BAKING PERFORMANCE AND MIXING PROPERTIES OF CANADIAN RED-SPRING-WHEAT CULTIVARS USING CANADIAN AND AUSTRALIAN TEST-PROCEDURES
Authors: PRESTON KR QUAIL KJ ZOUNIS S GRAS PW
Citation: Kr. Preston et al., NO-TIME DOUGH-BAKING PERFORMANCE AND MIXING PROPERTIES OF CANADIAN RED-SPRING-WHEAT CULTIVARS USING CANADIAN AND AUSTRALIAN TEST-PROCEDURES, Australian Journal of Agricultural Research, 48(5), 1997, pp. 587-593
CHANGES IN WHEAT-GRAIN QUALITY DUE TO DOUBLING THE LEVEL OF ATMOSPHERIC CO2
Authors: BLUMENTHAL C RAWSON HM MCKENZIE E GRAS PW BARLOW EWR WRIGLEY CW
Citation: C. Blumenthal et al., CHANGES IN WHEAT-GRAIN QUALITY DUE TO DOUBLING THE LEVEL OF ATMOSPHERIC CO2, Cereal chemistry, 73(6), 1996, pp. 762-766
GRAIN QUALITY AND YIELD CHARACTERISTICS OF D-GENOME DISOMIC SUBSTITUTION LINES IN LANGDON (TRITICUM-TURGIDUM VAR DURUM)
Authors: LIU CY RATHJEN AJ SHEPHERD KW GRAS PW GILES LC
Citation: Cy. Liu et al., GRAIN QUALITY AND YIELD CHARACTERISTICS OF D-GENOME DISOMIC SUBSTITUTION LINES IN LANGDON (TRITICUM-TURGIDUM VAR DURUM), Plant breeding, 114(1), 1995, pp. 34-39
IDENTIFICATION OF WHEAT GENOTYPES TOLERANT TO THE EFFECTS OF HEAT-STRESS ON GRAIN QUALITY
Authors: BLUMENTHAL C BEKES F GRAS PW BARLOW EWR WRIGLEY CW
Citation: C. Blumenthal et al., IDENTIFICATION OF WHEAT GENOTYPES TOLERANT TO THE EFFECTS OF HEAT-STRESS ON GRAIN QUALITY, Cereal chemistry, 72(6), 1995, pp. 539-544
POSSIBLE ROLE FOR THE GLU-DL LOCUS WITH RESPECT TO TOLERANCE TO DOUGH-QUALITY CHANGE AFTER HEAT-STRESS
Authors: BLUMENTHAL C GRAS PW BEKES F BARLOW EWR WRIGLEY CW
Citation: C. Blumenthal et al., POSSIBLE ROLE FOR THE GLU-DL LOCUS WITH RESPECT TO TOLERANCE TO DOUGH-QUALITY CHANGE AFTER HEAT-STRESS, Cereal chemistry, 72(1), 1995, pp. 135-136
GRAIN-YIELD AND QUALITY CHARACTERISTICS OF CHROMOSOME 1D AND 1B SUBSTITUTION LINES IN DURUM-WHEAT AND THEIR F-2-DERIVED PROGENY LINES .2. PRELIMINARY COMPARISONS WITH NORMAL DURUM AND BREAD WHEATS
Authors: LIU CY SHEPHERD KW GRAS PW
Citation: Cy. Liu et al., GRAIN-YIELD AND QUALITY CHARACTERISTICS OF CHROMOSOME 1D AND 1B SUBSTITUTION LINES IN DURUM-WHEAT AND THEIR F-2-DERIVED PROGENY LINES .2. PRELIMINARY COMPARISONS WITH NORMAL DURUM AND BREAD WHEATS, Journal of cereal science, 20(3), 1994, pp. 227-234
GRAIN-YIELD AND QUALITY CHARACTERISTICS OF CHROMOSOME-1D AND CHROMOSOME-1B SUBSTITUTION LINES IN DURUM-WHEAT AND THEIR F(2)-DERIVED PROGENYLINES .1. COMPARISONS AMONG THE TETRAPLOID PHENOTYPES
Authors: LIU CY SHEPHERD KW GRAS PW
Citation: Cy. Liu et al., GRAIN-YIELD AND QUALITY CHARACTERISTICS OF CHROMOSOME-1D AND CHROMOSOME-1B SUBSTITUTION LINES IN DURUM-WHEAT AND THEIR F(2)-DERIVED PROGENYLINES .1. COMPARISONS AMONG THE TETRAPLOID PHENOTYPES, Journal of cereal science, 20(1), 1994, pp. 23-32
EFFECTS OF A HIGH M(R) GLUTENIN SUBUNIT (1BX20) ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR
Authors: BEKES F GRAS PW GUPTA RB HICKMAN DR TATHAM AS
Citation: F. Bekes et al., EFFECTS OF A HIGH M(R) GLUTENIN SUBUNIT (1BX20) ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR, Journal of cereal science, 19(1), 1994, pp. 3-7
TEMPERATURE-VARIATION DURING GRAIN FILLING AND CHANGES IN WHEAT-GRAINQUALITY
Authors: WRIGLEY CW BLUMENTHAL C GRAS PW BARLOW EWR
Citation: Cw. Wrigley et al., TEMPERATURE-VARIATION DURING GRAIN FILLING AND CHANGES IN WHEAT-GRAINQUALITY, Australian journal of plant physiology, 21(6), 1994, pp. 875-885
MIXING PROPERTIES AS A MEASURE OF REVERSIBLE REDUCTION AND OXIDATION OF DOUGHS
Authors: BEKES F GRAS PW GUPTA RB
Citation: F. Bekes et al., MIXING PROPERTIES AS A MEASURE OF REVERSIBLE REDUCTION AND OXIDATION OF DOUGHS, Cereal chemistry, 71(1), 1994, pp. 44-50
STARCH SWELLING POWER, GRAIN HARDNESS AND PROTEIN - RELATIONSHIP TO SENSORY PROPERTIES OF JAPANESE NOODLES
Authors: KONIK CM MISKELLY DM GRAS PW
Citation: Cm. Konik et al., STARCH SWELLING POWER, GRAIN HARDNESS AND PROTEIN - RELATIONSHIP TO SENSORY PROPERTIES OF JAPANESE NOODLES, Starke, 45(4), 1993, pp. 139-144
Risultati: 1-18 |