Resultados de búsqueda - "Cooking Quality"

Hardness of Cooked Milled Rice By Instrumental and Sensory Methods por Perez, Consuelo M., Juliano, Bienvenido O., BOURNE, MALCOLM C., ANZALDÚA-MORALES, ANTONIO

Materias: “…cooking quality…”
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Cell wall polysaccharides determine cooking quality in cassava roots por Sathitnaitham, Sukhita, Ceballos, Hernan, Wonnapinij, Passorn, Kraichak, Ekaphan, Utthiya, Supanut, Suttangkakul, Anongpat, Gomez, Leonardo D., Kittipadakul, Piya, Siriwong, Nongnuch, Kongsil, Pasajee, Vuttipongchaikij, Supachai

Materias: “…cooking quality…”
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Genetical Control of Amylose Content in a Diallel Set of Rice Crosses por Pooni, H.S., Kumar, Ish, Khush, G.S.

Materias: “…cooking quality…”
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Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality por Selvaraj, Ramchander, Singh, Arun Kumar, Singh, Vikas Kumar, Abbai, Ragavendran, Habde, Sonali Vijay, Singh, Uma Maheshwar, Kumar, Arvind

Materias: “…cooking quality…”
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Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm por Cuevas, Rosa Paula O., Domingo, Cyril John, Sreenivasulu, Nese

Materias: “…cooking quality…”
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Incorporation of oat β-glucan in pasta and the effect on product quality por Brandstedt, Tove

Materias: “…cooking quality…”

SOP for water absorption capacity and cooking time in beans por Manzano, Kelly Tatiana, Soto Betancourt, Fabricio, Gallego Castillo, Sonia

Materias: “…cooking quality…”
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Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time por Amongi, Winnyfred, Nkalubo, Stanley T., Ochwo-Ssemakula, Mildred, Badji, Arfang, Onziga Dramadri, Isaac, Lapaka Odongo, Thomas, Nuwamanya, Ephraim, Tukamuhabwe, Phineas, Izquierdo, Paulo, Cichy, Karen Ann, Kelly, James D., Mukankusi, Clare

Materias: “…cooking quality…”
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Gelatinization temperature of rice explained by polymorphisms in starch synthase por Waters, Daniel L. E., Henry, Robert J., Reinke, Russell F., Fitzgerald, Melissa A.

Materias: “…cooking quality…”
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Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences por Gilbert, O., Dufour, D.L., Reynes, Max, Prades, A., Moreno Alzate, L., Giraldo, A., Escobar, A., González, A.

Materias: “…cooking quality…”
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Victoria FL: A rice variety with excellent cooking quality adapted to Ecuador por CGIAR Research Program on Rice

Materias: “…cooking quality…”
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SNP in starch biosynthesis genes associated with nutritional and functional properties of rice por Kharabian-Masouleh, Ardashir, Waters, Daniel L. E., Reinke, Russell F., Ward, Rachelle, Henry, Robert J.

Materias: “…cooking quality…”
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Genetical Control of Amylose Content in Selected Crosses of Indica Rice por Pooni, H.S., Kumar, Ish, Khush, G.S.

Materias: “…cooking quality…”
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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava por Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno Alzate, Jhon Larry, Luna, Jorge, Londoño Hernandez, Luis Fernando, Dufour, Dominique, Davrieux, Fabrice

Materias: “…cooking quality…”
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Variability of quality indices in aromatic rice germplasm por Singh, V.P., Khush, G.S., Dela Cruz, N.

Materias: “…cooking quality…”
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QTL identification for cooking and eating quality in indica rice using multi-parent advanced generation intercross (MAGIC) population por Ponce, Kimberly S., Ye, Guoyou, Zhao, Xiangqian

Materias: “…cooking quality…”
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Evaluation of resources in the study of industrial and culinary properties for the varietal characterization of rice (Oryza sativa L.) = Evaluación de recursos para el estudio de l... por Farco, Andrea P., Bouchard, José D., Díaz, Sergio F., Kruger, Raúl, Maiocchi, Marcos G.

Materias: “…Cooking Quality…”
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A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency por Tran, N.A., Daygon, V.D., Resurreccion, A.P., Cuevas, R.P., Corpuz, H.M., Fitzgerald, M.A.

Materias: “…cooking quality…”
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Biofortified rice variety Fedearroz BioZN-035 for Colombia por CGIAR Research Program on Rice

Materias: “…cooking quality…”
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Development of mapping populations for genetic analysis in yams (Dioscorea rotundata and D. alata) por Sartie, A.M., Asiedu, Robert

Materias: “…cooking quality…”
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