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National Agricultural Research Center for the Hokkaido Region (Memuro) | 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
- Effectiveness of Sonication on Diminishing Bacterial Overgrowth in Agrobacterium-mediated Transformation
- 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
- Genetic Analysis of Photoperiod Response in Wheat and Its Relation with the Earliness of Heading in the Southwestern Part of Japan
- 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
- Carotenoid Components in Soybean Seeds Varying with Seed Color and Maturation Stage
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines