Knowledge Center Catalog

Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality (Record no. 29137)

MARC details
000 -LEADER
fixed length control field 01825nab a22003017a 4500
001 - CONTROL NUMBER
control field G96541
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171220113546.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/j.lwt.2008.03.005
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Pasha, I.
245 00 - TITLE STATEMENT
Title Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2009
520 ## - SUMMARY, ETC.
Summary, etc. The solventretentioncapacity (SRC) test is useful to measure flour components contributing to end-use functionality especially where the sample number is large and grain quantities are limited. The water, sodium carbonate, lactic acid, and sucrose SRC values ranged 78.0?98.0, 95.0?127.5, 101.5?139.0, and 125.0?163.0 g/100 g, respectively in 50 springwheat varieties. Water SRC positively correlated with cookie spread ratio (r = 0.29) while Lactic acid SRC and Sucrose SRC positively correlated with cookie thickness (r = 0.31) and (r = 0.23). Negative correlation coefficients were observed in water SRC and cookie thickness (r = −0.27). Lactic acid SRC also negatively correlated with cookie spread ratio (r = −0.34). Sodium carbonate SRC was found to be negatively correlated with cookie diameter (r = −0.19) and cookie spread ratio (r = −0.16). The SRC test is a promising method for the evaluation of soft wheat varieties on the basis of their biochemical characteristics.
546 ## - LANGUAGE NOTE
Language note English
595 ## - COLLECTION
Collection Reprints Collection
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cluster analysis
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cookie quality
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element solvent retention capacity
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Wheat
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Anjum, F.M.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Butt, M.S.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title LWT-Food Science and Technology
Related parts v. 42, no. 1, p. 418-423
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   07/03/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

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