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1. Assessment of breadmaking quality of Chinese wheats

by He Zhonghu | Peña-Bautista, R.J [coaut.] | Rajaram, S [coaut.].

Material type: book Book Publisher: Beijing (China) China Agricultural Science and Technology Press : 1998Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-3106] (1).

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2. Wheat quality: Importance for the bread and pasta industries and for the world grain trade: Current status and its perspectives for the twenty first century

by Hoseney, R.C | Peña-Bautista, R.J [coaut.].

Material type: book Book Publisher: Ciudad Obregón, Son. (México) INIFAP : 1997Collection: CIMMYT Staff Publications CollectionCollection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 633.11072 SIM] (1).

3. Effects of thiolated gelatins and glutathione on rheological properties of wheat doughs

by Villegas, E | Pomeranz, Y [coaut.] | Shellenberger, J.A [coaut.].

Source: Cereal ChemistryMaterial type: article Article Publisher: 1963Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-77] (2).

4. Correlation and regression studies of various mixographic and alveographic characters of triticales

by Bakshi, A.K | Gill, K.S [coaut.] | Singh, B.

Source: Journal of Research Punjab Agricultural UniversityMaterial type: article Article Publisher: 1976Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-2347] (1).

5. Effect of harvesting time on the quality of malting barley

by Chang, H.S | Park, M.E [coaut.] | Shong, T.H [coaut.].

Source: Journal of the Korean Agricultural Chemical SocietyMaterial type: article Article Publisher: 1984Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 85-058497] (1).

6. Optimierung von Roggenmischungen anhand von Fallzahl- und Amylogrammdaten

by Weipert, D.

Source: Getreide Mehl und BrotMaterial type: article Article Publisher: 1987Other title: Optimization of rye blends using falling number and amylograph figures.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 88-029689] (1).

7. Effects of amylase activity on changes in amylogram characteristics during storage of brown rice

by Shin, M.G | Kwon, T.W [coaut.] | Rhee, J.S [coaut.].

Source: Agricultural and Biological ChemistryMaterial type: article Article Publisher: 1985Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 89-015730] (1).

8. Brotgetreideernte 1987. Auswirkungen der Witterung auf die Qualitaet

by Bolling, H.

Source: Forschungsreport Ernaehrung Landwirtschaft ForstenMaterial type: article Article Publisher: 1988Other title: Bread cereals crop 1987. Effect of climate on quality.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 89-054859] (1).

9. 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).

10. Waxy wheat, a review

by He Zhonghu.

Source: CropsMaterial type: article Article Publisher: 1998Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-2660] (1).

11. Investigation on paste property of Chinese wheat

by Yan Jun | Zhang Yong [coaut.] | He Zhonghu [coaut.].

Source: Scientia Agricultura SinicaMaterial type: article Article Publisher: 2001Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-3197] (1).

12. Indian wheat cultivars: correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality

by Saxena, D.C | Rao, P.H [coaut.] | Rao, U.J.S.P [coaut.].

Source: Journal of the Science of Food and AgricultureMaterial type: article Article Publisher: 1997Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-9185] (1).

13. Physico-chemical, rheological and milling characteristics and bread and chapati making quality of indian wheats

by Shurpalekar, S.R | Kumar, G.V [coaut.] | Rahim, A [coaut.] | Rao, G.C.P.R [coaut.] | Rao, G.V [coaut.] | Vatsala, C.N [coaut.].

Source: Journal of Food Science and TechnologyMaterial type: article Article Publisher: 1976Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-9192] (1).

14. Physico-chemical, rheological and milling characteristics of indian durum wheats

by Rao, P.H | Prabhavathi, C [coaut.] | Rahim, A [coaut.] | Shurpalekar, S.R [coaut.].

Source: Journal of Food Science and TechnologyMaterial type: article Article Publisher: 1976Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-9197] (1).

15. Effect of starch granule size on the thermal and pasting properties of maize

by Narvaez-Gonzalez, E.D | Castaño Tostado, E [coaut.] | Figueroa Cardenas, J. de D [coaut.] | Martinez Peniche, R.A [coaut.] | Taba, S [coaut.].

Source: Revista Fitotecnia MexicanaMaterial type: article Article Publisher: 2007Other title: Efecto del tamaño del granulo de almidon de maiz en sus propiedades termicas y de pastificado.Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-5099] (1).

16. The role of sulphydryl groups in flour

by Villegas, E.

Material type: book Book Publisher: Manhattan, KS (USA) : Kansas State Univ., 1963Collection: Thesis CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under author name] (2).

17. Wheat production and utilization: Systems, quality and the environment

by Davies, W.P [ed.] | Gooding, M.J [ed.].

Material type: book Book Publisher: Wallingford (United Kingdom) : CAB International, 1997Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 633.11 GOO] (1).

18. 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).

19. Physics of breadmaking

by Kokelaar, J.J.

Material type: book Book Publisher: Wageningen (Netherlands) : Landbouwuniversiteit, 1995Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 581.19283 KOK] (1).

20. Rheology of wheat products

by Faridi, H [ed.].

Material type: book Book Publisher: St. Paul, MN (USA) : AACC, 1985Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 664.752 FAR] (2).

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Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org