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1. Efecto de diferentes niveles de infeccion de carbon parcial en la calidad de trigo y las caracteristicas organolepticas del pan

by Medina R, C.L | Primera conferencia nacional sobre la produccion de trigo en Mexico. (Memoria). Cd. Obregon, Sonora (Mexico). 22-25 Mar 1988 | Uvalle Bueno, Jaime Xavier [coaut.].

Source: [National conference on wheat production in Mexico. (1, 1988, Cd. Obregon, Son.) (Proceedings)]. Conferencia nacional sobre la produccion de trigo en Mexico. (1, 1988, Cd. Obregon, Son.)(Memoria). Cd. Obregon, Son. (Mexico). Centro de Investigacion Regional del Noroeste. Mar 1992. p. 525-531. 2o. tomoMaterial type: book Book Publisher: 1992Other title: Effect of different amounts of karnal-bunt infection on the quality of wheat and on the organoleptic properties of bread.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 94-124180] (1).

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2. Efecto de diferentes tiempos de fermentacion y un emulsificante sobre la calidad de pan elaborado con mezclas trigo-triticale

by Jimenez, A | Primera conferencia nacional sobre la produccion de trigo en Mexico. (Memoria). Cd. Obregon, Sonora (Mexico). 22-25 Mar 1988 | Calderon, G [coaut.] | Valdes, S [coaut.] | Vargas, D [coaut.].

Source: [National conference on wheat production in Mexico. (1, 1988, Cd. Obregon, Son.) (Proceedings)]. Conferencia nacional sobre la produccion de trigo en Mexico. (1, 1988, Cd. Obregon, Son.)(Memoria). Cd. Obregon, Son. (Mexico). Centro de Investigacion Regional del Noroeste. Mar 1992. p. 513-524. 2o. tomoMaterial type: book Book Publisher: 1992Other title: Effects of different times of fermentation and of an emulsifier on the quality of bread made from wheat-triticale mixtures.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 94-124179] (1).

3. Response of bread wheat to nitrogen and phosphorus fertilization in Suki [Sudan]

by Omer, M.M.

Source: Annual Report of Nile Valley Regional Program on Cool Season Food Legumes and Wheat (Sudan). 1989-1990. (Sep 1991). p. 35-36. ICARDAMaterial type: book Book Publisher: 1991Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 92-092642] (1).

4. Retail gourmet cookies

by Taylor, J.D.

Source: Proceedings Annual Meeting of the American Society of Bakery EngineersMaterial type: article Article Publisher: 1989Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 92-048956] (1).

5. Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. 4. Mitt.: Vergleichende analytische und rheologische Untersuchungen der Hydrokolloidwirkungen waehrend des Backvorgangs

by Mettler, E | Fast, U [coaut.] | Muenzing, K [coaut.] | Pfeilsticker, K [coaut.] | Seibel, W [coaut.].

Source: Getreide Mehl und BrotMaterial type: article Article Publisher: 1991Other title: Experimental studies on the effects of emulsifiers and gums in order to optimize the quality of wheat bread. - 4th part: Analytical and rheological studies on the effects of gums during the baking procedure.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 92-079714] (1).

6. Untersuchungen von Vorgaengen bei der Dynamisierung der Stueckreifung von Weizenteigwirklingen

by Kaiser, H | Shekow, I [coaut.].

Source: Getreide Mehl und BrotMaterial type: article Article Publisher: 1992Other title: Investigations of final proof parameters of wheat doughs.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 93-081362] (1).

7. Slit rheometer studies of wheat flour dough

by Bhattacharya, M.

Source: Journal of Texture StudiesMaterial type: article Article Publisher: 1993Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 95-019507] (1).

8. Feasible use of karnal bunt infected wheat for bread and chapati making

by Chaudhry, M.H | Sarwar, M [coaut.] | Sharif, M [coaut.] | Ullah, M [coaut.].

Source: Pakistan Journal of Agricultural ResearchMaterial type: article Article Publisher: 1990Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 91-112521] (1).

9. Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters

by Mohamed, S | Hamid, N.A [coaut.] | Lajis, S.M.M [coaut.].

Source: Journal of the Science of Food and Agriculture (United Kingdom). (1995). v. 68(3) p. 271-277Material type: article Article Publisher: 1995Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 96-089747] (1).

10. Effects of fermentation time, inherent flour strength, and salt level on extensigraph properties of full-formula remix-to-peak processed doughs

by Casutt, V | Kilborn, R.H [coaut.] | Preston, K.R [coaut.].

Source: Cereal chemistry (USA). (Sep-Oct 1984). v. 61(5) p. 454-459Material type: article Article Publisher: 1984Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 86-032781] (1).

11. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. II. Quantitative effects of individual subunits on breadmaking quality characteristics

by Huang, D.Y | Khan, K [coaut.].

Source: Cereal chemistry (USA). (Nov-Dec 1997). v. 74(6) p. 786-790Material type: article Article Publisher: 1997Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 1998-109146] (1).

12. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics

by Huang, D.Y | Khan, K [coaut.].

Source: Cereal chemistry (USA). (Nov-Dec 1997). v. 74(6) p. 781-785Material type: article Article Publisher: 1997Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 1998-109145] (1).

13. Balochistan: Barley variety for dry land farming

by Khan, M.A | Qureshi, A [coaut.].

Source: Farming OutlookMaterial type: article Article Publisher: 2002Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-9511] (1).

14. An overwiew of steamed bread

by Yue, P | Rayas Duarte, P [coaut.].

Source: Cereal Foods WorldMaterial type: article Article Publisher: 1997Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 97-125068] (1).

15. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

by Ciesarova, Z | Bednarikova, A [coaut.] | Kukurova, K [coaut.] | Morales, F.J [coaut.].

Source: Journal of Food and Nutrition ResearchMaterial type: article Article Publisher: 2009Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

16. Utilizacion de sorgo (Sorghum bicolor) en la suplementacion de trigo (Triticum aestivum) para la elaboracion de galletas a nivel laboratorio

by Dueñas Gallegos, C.M.

Material type: book Book Publisher: Mexico, DF (Mexico) : IPN. Escuela Nacional de Ciencias Biologicas, 1989Collection: Thesis CollectionCollection: Thesis Supported by CIMMYTAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under author name] (1).

17. Obtencion de una formula para elaborar galletas a partir de harina de amaranto (Amaranthus hypochondriacus)

by Coronel Aguirre, M.P | Delgadillo Piñon, J.E [coaut.].

Material type: book Book Publisher: Chapingo, Tex. (Mexico) : Coronel Aguirre, M.P.|Delgadillo Piñon, J.E., 1989Collection: Thesis CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under author name] (1).

18. [Obtention of flour ansd proteinic concentrate from hardy beans]

by Vazquez Carrillo, M.G | Colegio de Postgraduados, Montecillo, Mex. (Mexico). Centro de Botanica.

Material type: book Book Publisher: 1987Other title: Obtencion de harina y concentrado proteinico de frijol azufrado endurecido.Collection: Thesis CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under author name] (1).

19. Macedonia: a new high yielding and high quality durum wheat cultivar

by Josephides, C.

Source: Technical Bulletin (Cyprus). no. 163 Nicosia (Cyprus). Aug 1994. 6 pMaterial type: book Book Publisher: 1994Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 95-011724] (1).

20. Efecto de diferentes niveles de infeccion de carbon parcial en la calidad de trigo y las caracteristicas organolepticas del pan

by Medina Rodriguez, C.L.

Material type: book Book Publisher: Ciudad Obregon, Son. (Mexico) : Instituto Tecnologico de Sonora, 1985Collection: Thesis CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under author name] (1).

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