Knowledge Center Catalog

Your search returned 6 results.

Not what you expected? Check for suggestions
Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
2.
An overwiew of steamed bread by
Material type: Article Article
Publication details: 1997
In: Cereal Foods World v. 42, no. 4, p. 210-215
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: 97-125068.

Place hold Log in to add tags Add to cart
3.
Kernel elastic properties and sedimentation : influence of high and low molecular weight glutenin allelic composition by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: St. Paul, MN (USA) : Wiley, 2011
In: Cereal Chemistry v. 88, no. 1, p. 41-44
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-6257.

Place hold Log in to add tags Add to cart
4.
Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Szeged (Hungary) : Akadémiai Kiadó : Springer, 2011
In: Cereal Research Communications v. 39, no. 2, p. 237–245
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-6282.

Place hold Log in to add tags Add to cart
5.
Viscoelastic characterization of glutenins in wheat kernels measured by creep tests by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Netherlands : Elsevier, 2012
In: Journal of Food Engineering v. 113, no. 1, p. 19-26
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-7139.

Place hold Log in to add tags Add to cart
6.
Stress relaxation and creep recovery tests performed on wheat kernels versus doughs : influence of glutenins on rheological and quality properties by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: USA : American Association of Cereal Chemists, 2013
In: Cereal Foods World v. 58, no. 3, p. 139-144
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-7183.

Place hold Log in to add tags Add to cart
Pages

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
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