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Anjum, F.M., Ahmad, I., Butt, M.S., Sheikh, M.A. & Pasha, I. (2005): Amino acid composition of spring wheats and losses of lysine during chapatti baking. J. Fd Comp. Anal. , 18, 523

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. & Gelencsér, É. (2006): Nutritional evaluation of the proteins of broad range herbicide resistant spring wheat lines ( Triticum aestivum L.) I. Protein quality. Acta Alimentaria , 35 , 355

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Engenharia de Alimentos da Universidade Estadual de Campinas, S. P. Brasil. Finney, K. F. & Barmore, M. A. (1948): Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. , 25 , 291

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.Y. & Dexter, J.E. (1983): Effects of experimental flour milling and bread baking on retention of deoxynivalenol (vomitoxin) in hard red spring wheat. Cereal Chem. , 60 , 421–424. Dexter J

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. (2001): Development of predictive models for end-use quality of spring wheats through canonical analysis. Int. J. Fd Sci. Technol. , 36 , 433–440. Shaheen M. Development of

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Bly, A. G. & Woodard, H. J. (2003): Foliar nitrogen application timing influence on grain yield and protein concentration of hard red winter and spring wheat. Agron. J. , 95 , 335-338. Foliar nitrogen application timing

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Acta Alimentaria
Authors: L. Bóna, N. Adányi, R. Farkas, E. Szanics, E. Szabó, Gy. Hajós, A. Pécsváradi, and E. Ács

egészségvédelemben 1998 Tveitnes, S. , Singh, B.R. & Rood, L. (1996): Selenium concentration in spring wheat as

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, L. , Szumilo , G. , Szafrańska A. & Kotyrba , D. ( 2016 ): Bread-making potential of selected spring wheat species depending on crop year and production technology intensity . Zemdirbyste — Agriculture , 103 , 369 – 376

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Acta Alimentaria
Authors: A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi

characteristics and breadmaking functionality of hard red winter and hard red spring wheat . Cereal Chem. , 83 , 520 – 528 . Mansberger , A. , D’Amico , S

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. B ORNEO , R. & K HAN , K. ( 1999 ): Protein changes during various stages of breadmaking of four spring wheats: Quantification by size-exclusion HPLC . Cereal Chem ., 76 , 711 – 717

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