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National Agricultural Research Center for Hokkaido Region, Memuro Research Station | 論文
- Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
- Genotypic Variation of the Ability of Root to Penetrate Hard Soil Layers among Japanese Wheat Cultivars(Crop Physiology and Ecology)
- 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
- Bacterial Adjunct to Improve the Quality of Alkaline Noodles
- Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
- The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
- The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
- Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests
- Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line
- Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
- Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
- Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
- Effect of Shuttle Breeding with Rapid Generation Advancement on Heading Traits of Japanese Wheat
- 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
- Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
- Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
- Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
- Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines