Search Results - "Cooking Quality"

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

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

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Genetical Control of Amylose Content in a Diallel Set of Rice Crosses by Pooni, H.S., Kumar, Ish, Khush, G.S.

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

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

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Incorporation of oat β-glucan in pasta and the effect on product quality by Brandstedt, Tove

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

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Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time by 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

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Gelatinization temperature of rice explained by polymorphisms in starch synthase by Waters, Daniel L. E., Henry, Robert J., Reinke, Russell F., Fitzgerald, Melissa A.

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

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Victoria FL: A rice variety with excellent cooking quality adapted to Ecuador by CGIAR Research Program on Rice

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SNP in starch biosynthesis genes associated with nutritional and functional properties of rice by Kharabian-Masouleh, Ardashir, Waters, Daniel L. E., Reinke, Russell F., Ward, Rachelle, Henry, Robert J.

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Genetical Control of Amylose Content in Selected Crosses of Indica Rice by Pooni, H.S., Kumar, Ish, Khush, G.S.

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

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Variability of quality indices in aromatic rice germplasm by Singh, V.P., Khush, G.S., Dela Cruz, N.

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

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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... by Farco, Andrea P., Bouchard, José D., Díaz, Sergio F., Kruger, Raúl, Maiocchi, Marcos G.

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A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency by Tran, N.A., Daygon, V.D., Resurreccion, A.P., Cuevas, R.P., Corpuz, H.M., Fitzgerald, M.A.

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Biofortified rice variety Fedearroz BioZN-035 for Colombia by CGIAR Research Program on Rice

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Development of mapping populations for genetic analysis in yams (Dioscorea rotundata and D. alata) by Sartie, A.M., Asiedu, Robert

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