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Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours.

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Material type: Text

TextPublication details: 2007 In: Food Chemistry v. 101, p. 938-946649822

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Reprint	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-12993 (Browse shelf(Opens below))	1	Available		649822

Total holds: 0

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Previous	REP-12990 Analysis on the compositions of HMW-GS of the new winter common wheat (Triticum aestivum L.) lines from CIMMYT	REP-12991 Identification of wheat genotypes with pre-harvest sprouting tolerance by combinated analysis of spike germination rate, germination index and molecular marker Vp1B3	REP-12992 Implementation of markers in Australian wheat breeding	REP-12993 Some properties of corn grains and their flours I:	REP-12994 Leaf azimuth in maize canopies	REP-12995 Use of molecular markers in the evaluation and introgression of genetic diversity for quantitative traits	REP-12996 Effect of composite flours and additives on the texture of chapati	Next

English

May 20, 2008|Elsevier

Knowledge Center Catalog