Your search returned 3 results. Subscribe to this search

Not what you expected? Check for suggestions
|
1. Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds

by Amaya Celis, A.A | Mujeeb-Kazi, A [coaut.] | Zarco Hernandez, J [coaut.] | Peña-Bautista, R.J [coaut.] | Rajaram, S [coaut.].

Material type: book Book Publisher: 1991Online access: Access only for CIMMYT Staff Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-1481] (2).

Place hold Log in to add tags. Add to cart
2. Variation in quality characteristics associated with some spring 1B/1R translocation wheats

by Peña-Bautista, R.J | Amaya Celis, A.A [coaut.] | Mujeeb-Kazi, A [coaut.] | Rajaram, S [coaut.].

Source: Journal of Cereal ScienceMaterial type: article Article Publisher: 1990Online access: Access only for CIMMYT Staff Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-1439] (2).

3. Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics

by Dexter, J.E | Matsuo, R.R [coaut.] | Morgan, B.C [coaut.].

Source: Journal of Food ScienceMaterial type: article Article Publisher: 1983Collection: Reprints CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: REP-3237] (1).

baner

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

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