Results 61 to 70 of about 444,654 (160)

EFFECT OF HARD RED SPRING WHEAT CONSISTENCY ON MILLING VALUE [PDF]

Increased concerns over the quality of wheat in domestic and export markets has focused attention on the consistency of wheat quality. This study utilized three measures to examine the effect of variability in characteristics on the milling value of ...
Wilson, William W., Dahl, Bruce L.
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VALUE OF INCREASING KERNEL UNIFORMITY [PDF]

Kernel uniformity is an important quality attribute that can now be measured at low cost. This study analyzes the profitability of sorting to increase wheat kernel uniformity.
Yoon, Byung-Sam, Lyford, Conrad P., Brorsen, B. Wade   +2 more
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Prediction of the shelf life of wheat-cedar flour and determination of its antioxidant capacity

Пищевые системы
The results of storability studies, as well as antioxidant characteristics of composite wheat-cedar flour and bakery products produced on its basis, are presented.
I. G. Belyavskaya, G. N. Dubtsova, I. R. Osipchuk   +2 more
doaj   +1 more source

15th Semi-Arid Wheat Yield Trial

, 2015
The Semi-Arid Wheat Yield Trial (SAWYT) is a replicated yield trial that contains spring bread wheat (Triticum aestivum) germplasm adapted to low rainfall, drought prone environments typically receiving less than 500 mm of water available during the ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour

Applied Food Research
Alkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang, Xuesong Zhang, Yufei Wang, Chao Gao, Guodong Wang, Jingming Yang, Beilei Cai, Zhu Wang   +7 more
doaj   +1 more source

RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Nada Nikolić, Jelena Dodić, Mirjana Mitrović, Miodrag Lazić   +3 more
doaj  

JAPANESE DEMAND FOR WHEAT PROTEIN QUANTITY AND QUALITY [PDF]

Ladd and Martin's hedonic pricing model is extended to include the interactive effect of noncontracted characteristics on the value of contracted characteristics.
Stiegert, Kyle W., Blanc, Jean-Pierre
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16th Semi-Arid Wheat Yield trial

, 2015
The Semi-Arid Wheat Yield Trial (SAWYT) is a replicated yield trial that contains spring bread wheat (Triticum aestivum) germplasm adapted to low rainfall, drought prone environments typically receiving less than 500 mm of water available during the ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Wheat News Wheat Scoop For Immediate Release

, 1997
The Indian Wheat Market Cleaner U.S. Wheat Shipments To Japan Gluten Industry Seeks E.U. Trade Relief No-Till America Celebrate Bread, The Low-Fat Choice U.S./World Food Aid Continues Decline The Threat To American-Made Wheat Gluten The Year Of Karnal ...
Kansas Wheat Commission.
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Data integration for decision making in wheat breeding [PDF]

, 2011
Plant breeding is a production process requiring the creation of germplasm through taking existing successful cultivars and crossing them with new parental lines with agronomic and quality attributes of interest.
Diepeveen, Dean
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