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Effect of micronizing on kernel characteristics of sorghum varieties with different endosperm type by

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: United States of America : John Wiley & Sons, 1980

In: Journal of Food Science United States of America : John Wiley & Sons, 1980. v. 45, no. 6, p. 1529-1532

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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Sweet corn : varietal and developmental differences in amino acid content and composition of grain by

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: Illinois (United States of America) : John Wiley & Sons, 1979

In: Journal of Food Science Illinois (United States of America) : John Wiley & Sons, 1979. v. 44, no. 3, p. 836-837

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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Teflon and non-teflon lined dies : Effect on spaghetti quality by

Donnelly, B.J

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: Illinois (United States of America) : John Wiley & Sons, 1982

In: Journal of Food Science Illinois (United States of America) : John Wiley & Sons, 1982. v. 47, no. 4, p. 1055-1058

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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Effect of micronizing temperature on the nutritive value of sorghum by

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: United States of America : John Wiley & Sons, 1982

In: Journal of Food Science United States of America : John Wiley & Sons, 1982. v. 47, no. 3, p. 965-968

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis by

Phillips, R.D

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: United States of America : Institute of Food Technologists ; John Wiley & Sons, 1983

In: Journal of Food Science United States of America : Institute of Food Technologists ; John Wiley & Sons, 1983. v. 48, no. 1, p. 284-285

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
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Knowledge Center Catalog

Refine your search

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Your search returned 5 results.

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

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