Baking and nutritional properties of French type bread and pan bread containing brewers' spent grain
Material type:
ArticleLanguage: En Publication details: 1994Subject(s):
In:
Cereal Foods World v. 39, no. 8, p. 614999526
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Look under journal title (Browse shelf(Opens below)) | 1 | Available | 999526 |
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| Look under journal title Inheritance of resistance to scab in bread wheat cultivar Frontana | Look under journal title Yield losses due to leaf rust in near-isogenic wheats for Lr34 | Look under journal title High fiber and protein cookies with brewers' spent grain | Look under journal title Baking and nutritional properties of French type bread and pan bread containing brewers' spent grain | Look under journal title Determining leaf toughness and its role in maize resistance to the European corn borer (Lepidoptera: Pyralidae) | Look under journal title Physiological and morphological traits associated with spring wheat yield under hot, irrigated conditions | Look under journal title Gains from selection under drought versus multilocation testing in related tropical maize populations |
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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0146-6283
Global Wheat Program
English
R94NEWSL|WP|1
INT0368
CIMMYT Staff Publications Collection
Serials Collection