Results 51 to 60 of about 880,422 (215)
Comparison of the Nutritional Values of Quinoa in Four Different Colors
Liang you shipin ke-jiTo compare the nutritional values of different colored quinoa, four main varieties of white, black, red, and gray quinoa from China's major quinoa-producing provinces were selected.
LIU Jian-lei +5 more
doaj +1 more source
Relationship between Vomiting Toxin and Quality in Wheat and its Changes during Processing
Liang you shipin ke-ji, 2021 In this study, unit weight, Gibberella damaged kernels, imperfect kernels, color, vomiting-toxin and other indexes in wheat samples were studied and tested.Through data analysis, it was concluded that there was a certain positive correlation between ...
WU Li-hua +2 more
doaj +1 more source
Overview and Analysis of Paddy Rice Quality in China from 2020 to 2024
Liang you shipin ke-jiIn order to obtain information on the quality and nutritional resources of major rice varieties in China and clarify the resource endowment of rice production, this study collected 3 870 samples of japonica rice and 4 169 samples of indica rice ...
DUAN Xiao-liang +7 more
doaj +1 more source
Communications Biology, 2023 Enhancing the dietary properties of rice is crucial to contribute to alleviating hidden hunger and non-communicable diseases in rice-consuming countries.
Rhowell Jr. N. Tiozon +5 more
doaj +1 more source
Implementation of an effective time-saving two-stage methodology for microstructural characterization of cemented carbides [PDF]
, 2016 Linear intercept on scanning electron microscopy micrographs is the most commonly used measurement method to determine carbide grain size and contiguity in WC–Co cemented carbides (hardmetals).
Al-Dawery, Ihsan +5 more
core +2 more sources
Appraisal of sorghum quality for making tô [PDF]
, 1995 Tô is o troditionol porridge prepared doily in West Africo from sorghum, millet or maize flour. The porridge must be firm to be appreciated. Good quality tô depends on the technology used in flour preparation (dehulling and milling) ond the physico ...
Fliedel, Geneviève
core
Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
core
Long-term experiments as a platform for monitoring bread wheat quality [PDF]
, 2008 Both winter wheat and spring wheat have the potential for producing grain of bread wheat quality under North European conditions. The two crops may due to their different growth length respond differently to previous use of green manure and to the soil ...
Thomsen, Ingrid K.
core
Rain-induced spring wheat harvest losses [PDF]
When rain or a combination of rain and high humidity delay wheat harvest, losses can occur in grain yield and/or grain quality. Yield losses can result from shattering, from reduction in test weight, and in the case of windrowed grain, from rooting of ...
Bauer, A., Black, A. L.
core +1 more source
Evaluation of sorghum grain quality for QTL analysis and Marker Assisted Recurrent Selection (MARS) : [P1121] [PDF]
, 2014 Sorghum breeding in Mali mostly focuses on varieties for human consumption. Even if most of breeding efforts concentrate on productivity and adaptation, grain quality is a very important aspect to consider for improved material to be adopted and ...
Davrieux, Fabrice +7 more
core