Ito Miwako | National Agricultural Research Center For The Hokkaido Region (memuro)

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著作論文

Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
Microsatellite marker-assisted selection of fusarium head blight resistance in backcrossed Japanese winter wheat lines
Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
An LMW-s Glutenin Gene of a Hard Red Winter Wheat is Similar to an LMW-s Gene of a Canadian Western Extra-strong Wheat
Carotenoid Components in Soybean Seeds Varying with Seed Color and Maturation Stage
Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

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