Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test

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Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
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Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
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Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
Bread-Making Quality of Wheat/Rice Flour Blends
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
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Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten
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Bacterial Adjunct to Improve the Quality of Alkaline Noodles
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
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
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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
Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease
ARABINOGALACTAN-PROTEINS IN RICE SPIKELETS AND ITS ENZYMATIC DEGRADATION
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
Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test
Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat
Comparison of five puroindoline alleles on grain hardness and flour properties using near isogenic wheat lines

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