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Acta Alimentaria
Authors: G. Balázs, I. Baracskai, M. Nádosi, A. Harasztos, F. Békés, and S. Tömösközi

-on-a-Chip capillary electrophoresis. —in: Black, C.K., Panozzo, J.F. & Rebetzke, G.J. (Eds), Proceedings of the 54th Australian Cereal Chemistry Conference and the 11th Wheat Breeders’ Assembly . Royal Australian Chemical Institute, Melbourne, pp. 411

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This paper aims to give an overview on the different aspects of QTL analysis of quality traits of wheat through the brief introduction of molecular genetics, cereal chemistry and the statistical methods developed and applied recently in this area. Some examples are also provided, based on the author's research activity carried out in the National Wheat Molecular Marker Program (NWMMP) established in Australia in 1996.

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.9, Sept. 2007. Chung, O.K., Ohm, J.B., Caley, M.S., Seabourn, B.W. 2001. Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer-Analyzed Mixograph Parameters. Cereal Chemistry 78 (4

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Quality Laboratory . Texas University Cereal Chemistry. 75 . 5 : 634 – 638 . 3. Eyherabide , G. – Robutti , J. – Borras , F. : 1995 . Effect of near-infrared transmission

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glutenin subunits of soft white winter and club wheats. Cereal Chemistry, 73.3. 338–345. Smolinski S. Role in dough rheology of high molecular weight glutenin subunits of soft white

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Dalgetty, D.D., Baik, B.K. 2006. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas. Cereal Chemistry 83 :269–274. Baik B

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. 8. Peña, R. J. – Balance , G. M. : 1987 . Comparison of gluten quality in triticale: a fractionation-reconstitution study . Cereal Chemistry. 64 : 128 – 132

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the 50 th Australian Cereal Chemistry Conference, Melbourne, Australia. Technological quality of a transgenic Australian spring wheat variety under Central European conditions 261

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dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chemistry, 82, 345–350. Pena R.J. Composition of HMW and LMW Glutenin subunits and their effects on

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-performance capillary electrophoresis. Cereal Chemistry 72 :527–532. Bean S.R. Separation and characterization of wheat protein fractions by high-performance capillary electrophoresis

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