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1. Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales

by Zarco Hernandez, J | Amaya Celis, A.A [coaut.] | Peña-Bautista, R.J [coaut.] | Varughese, G.

Material type: book Book Publisher: 1989Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-1342] (2).

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2. 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).

3. High molecular weight glutenin subunit composition in relation to the bread making quality spring triticale

by Peña-Bautista, R.J | Amaya Celis, A.A [coaut.] | Zarco Hernandez, J [coaut.] | Pfeiffer, W.H.

Material type: book Book Publisher: 1991Collection: CIMMYT Staff Publications CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-1570] (2).

4. Relationships between chromosome 1B-encoded glutenin subunit composition and bread making quality characteristics of some durum wheat (Triticum turgidum) cultivars

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

Source: Journal of Cereal ScienceMaterial type: article Article Publisher: 1994Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under journal title] (1).

5. Baking and nutritional properties of French type bread and pan bread containing brewers' spent grain

by Rosas, R.S | Figueroa, J.D.C [coaut.] | Martinez, B.F [coaut.] | Zarco Hernandez, J [coaut.] | Peña-Bautista, R.J [coaut.].

Source: Cereal Foods WorldMaterial type: article Article Publisher: 1994Collection: CIMMYT Staff Publications CollectionCollection: Serials CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under journal title] (1).

6. Glutenin subunit compositions and bread-making quality characteristics of synthetic hexaploid wheats derived from Triticum turgidum X Triticum tauschii (coss.)

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

Source: Journal of Cereal ScienceMaterial type: article Article Publisher: 1995Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: Look under journal title] (1).

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