Knowledge Center Catalog

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1.
La calidad de trigo que necesitan los paises de la Region Andina by
Material type: Text Text
Language: Es
Publication details: 1986
In: Taller de Investigadores en Cerales de la Region Andina; Peru; 16-21 Marzo, 1986604999, 605000, 612373
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (3)Call number: CIS-981, ...

2.
Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticales by
Material type: Text Text
Language: En
Publication details: 1989
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (2)Call number: CIS-1342, ...

3.
Comparison of breadmaking quality-related characteristics in complete and substitute triticales by
Material type: Text Text
Language: En
Publication details: 1989
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (2)Call number: CIS-1209, ...

4.
5.
Triticale industrial quality improvement at CIMMYT: Past, present and future by
Material type: Text Text
Language: En
Publication details: 1991
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-1482.

6.
High molecular weight glutenin subunit composition in relation to the bread making quality spring triticale by
Material type: Text Text
Language: En
Publication details: 1991
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (2)Call number: CIS-1570, ...

7.
Relationship between high-molecular weight glutenin subunits and bread-making quality of F1 hybrids in bread wheat by
Material type: Text Text
Language: En
Publication details: 1993
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-1811.

8.
Quality characteristics of Chinese spring wheats by
Material type: Text Text
Language: En
Publication details: Beijing (China) China Agricultural Scientech : 1995
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-2896.

9.
Assessment of breadmaking quality of Chinese wheats by
Material type: Text Text
Publication details: Beijing (China) China Agricultural Science and Technology Press : 1998
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-3106.

10.
Evaluation method for quality characteristics on Northern style Chinese steamed bread by
Material type: Article Article; Format: print ; Literary form: Not fiction
Language: English
Publication details: St. Petersburg (Russia) : Vavilov Research Institute of Plant Industry, 2010
In: International Wheat Conference, 8; Abstracts of oral and poster presentation p. 510
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-5939.

11.
Efecto del almacenamiento y del lavado de grano en las caracteristicas de calidad de muestras de trigo (variedad Seri-M82) con diferentes niveles de carbon parcial (Tilletia indica) by
Material type: Text Text
Language: Es
Publication details: Ciudad Obregon, Son. (Mexico) CIRNO-Campo Experimental Valle del Yaqui : 1993
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: 633.11945 TAL.

12.
Durum wheat for pasta and bread-making. Comparison methods used in breeding to determine gluten quality-related parameters by Series: Série A: Séminaires Méditerranéens - Options Méditerranéennes ; No. 40
Material type: Text Text
Publication details: Zaragoza (Spain) CIHEAM : 2000
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-2726.

13.
Quality performance of spring bread wheat F1S and its prediction by
Material type: Text Text
Publication details: Martonvasar (Hungary) Agricultural Research Institute of the Hungarian Academy of Sciences : 2000
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-2880.

14.
Major quality traits of Chinese facultative and winter wheats by
Material type: Text Text
Publication details: Saskatoon (Canada) University of Saskatchewan : 1998
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-3052.

15.
Wheat for bread and other foods by Series: FAO Plant Production and protection Series ; No. 30
Material type: Text Text
Publication details: Rome (Italy) FAO : 2002
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-3634.

16.
Milling and breadmaking properties of wheat-triticale grain blends by
Material type: Article Article
Language: En
Publication details: 1992
In: Journal of the Science of Food and Agriculture v. 60, no. 4, p. 483-487624993
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: CIS-1713.

17.
Relationships between chromosome 1B-encoded glutenin subunit composition and bread making quality characteristics of some durum wheat (Triticum turgidum) cultivars by
Material type: Article Article
Language: En
Publication details: 1994
In: Journal of Cereal Science v. 19, no. 3, p. 243-249999845
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: Look under journal title.

18.
Worldwide distribution of Glu-1 alleles in bread wheat by
Material type: Article Article
Language: En
Publication details: 1993
In: Journal of Genetics and Breeding v. 47, no. 1, p. 53-60999844
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: Look under journal title.

19.
High fiber and protein cookies with brewers' spent grain by
Material type: Article Article
Language: En
Publication details: 1994
In: Cereal Foods World v. 39, no. 8, p. 614999527
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: Look under journal title.

20.
Baking and nutritional properties of French type bread and pan bread containing brewers' spent grain by
Material type: Article Article
Language: En
Publication details: 1994
In: Cereal Foods World v. 39, no. 8, p. 614999526
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: Look under journal title.

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