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National Agriculture Research Center for Western Region | 論文
- Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
- Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten
- Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
- Bacterial Adjunct to Improve the Quality of Alkaline Noodles
- 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
- Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
- Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins
- 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
- Characterization of a Novel High-Molecular-Weight Glutenin Subunit Pair 2.6+12 in Common Wheat Landraces in the Xinjiang Uygur Autonomous District of China
- Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat
- Novel High Molecular Weight Glutenin Subunits at the Glu-D1 Locus in Wheat Landraces from the Xinjiang District of China and Relationship with Winter Habit
- 農家のための鳥獣害総合対策(14)ツキノワグマ対策(1)
- イノシシの生態から豚の扱い方を考える (特集 ハンドリングを極める)
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines