Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
スポンサーリンク
概要
著者
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TAKATA Kanenori
Bread Wheat Research Team, National Agricultural Research Center for the Western Region
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Nishio Zenta
National Agricultural Research Center For The Hokkaido Region (memuro)
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Kuwabara Tatsuo
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi Hiroaki
Hokkaido Natl. Agric. Exp.
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Kuwabara Tatsuo
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Takata Kanenori
Hokkaido National Agricultural Experiment Station(HNAES)
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Nishio Zenta
Hokkaido National Agricultural Experiment Station(HNAES)
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Kuwabara Tatsuo
Hokkaido National Agricultural Experiment Station(HNAES)
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Takata Kanenori
Bread Wheat Research Team National Agricultural Research Center For The Western Region
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Takata Kanenori
National Agriculture Research Center For Western Region
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Nishio Zenta
National Agricultural Research Center for Hokkaido Region, Memuro Research Station
関連論文
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- Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats
- Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
- 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
- Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of Starch Distribution within One Tuber and Tissue Structure
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- Hepatoprotective Effects of Purple Potato Extract against D-Galactosamine-Induced Liver Injury in Rats
- Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
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- Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease
- 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
- 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