Results 261 to 270 of about 223,995 (307)
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Evaluation of wheat bread features
Journal of Food Engineering, 2010Abstract Bread and crumb features were used to compare differences between winter wheat varieties and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level.
I. Švec, M. Hrušková
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Cereal Chemistry Journal, 2015
Bread aroma is an important parameter for bread quality and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb and they mainly originate from the fermentative activity of yeast, from oxidation of flour lipids and to a ...
Birch, Anja Niehues +2 more
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Bread aroma is an important parameter for bread quality and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb and they mainly originate from the fermentative activity of yeast, from oxidation of flour lipids and to a ...
Birch, Anja Niehues +2 more
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1994
Trticum aestivum (bread wheat, 2n = 6x = 42, genomes A, B and D) is poorly genetically mapped in comparison to most of the other important crop plant species. The characteristics that are the most significant causes of this are polyploidy, a large genome, and autogamy. Due to polyploidy, most genes of T. aestivum are triplicated or at least duplicated.
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Trticum aestivum (bread wheat, 2n = 6x = 42, genomes A, B and D) is poorly genetically mapped in comparison to most of the other important crop plant species. The characteristics that are the most significant causes of this are polyploidy, a large genome, and autogamy. Due to polyploidy, most genes of T. aestivum are triplicated or at least duplicated.
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
The aim of this study is to present the yield and winter hardiness characteristics of PARLA variety developed by crossingmethod to the scientific world. PARLA is bread wheat “SABALAN” as the male parent and “PALANDÖKEN 97” as thefemale parent. It was registered under the name PARLA at the Field Crops Registration Committee meeting in March2024 on ...
Küçüközdemir, Ümran +3 more
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Küçüközdemir, Ümran +3 more
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