|
|
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 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).
|
|
|
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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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).
|
