188 results on '"Baik, Byung‐Kee"'
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2. Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas
3. Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci
4. Influence of physicochemical characteristics of flour on pancake quality attributes
5. Genetic dissection of heat-responsive physiological traits to improve adaptation and increase yield potential in soft winter wheat
6. Registration of ‘Pembroke 2021’ soft red winter wheat
7. Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles
8. Allelic Variations in Phenology Genes of Eastern U.S. Soft Winter and Korean Winter Wheat and Their Associations with Heading Date
9. Description of U6719‐004 wheat germplasm with YrAS2388R stripe rust resistance introgression from Aegilops tauschii
10. Environmental Conditions after Fusarium Head Blight Visual Symptom Development affect Contamination of Wheat Grain with Deoxynivalenol and Deoxynivalenol-3-Glucoside
11. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
12. Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles.
13. A new soft red winter wheat cultivar ‘GA 08535‐15LE29’ adapted to Georgia and the U.S. southeast region
14. Allelic variations in phenology genes of eastern U.S. soft winter and Korean winter wheat varieties and their associations with heading date
15. Grain, flour, and batter properties estimating cake baking potential of wheat flour
16. Grain, flour, and batter properties estimating cake baking potential of wheat flour.
17. Description of U6719‐004 wheat germplasm with YrAS2388R stripe rust resistance introgression from Aegilops tauschii.
18. Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and β-glucan in US barley breeding germplasm
19. Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes
20. Registration of ten soft red winter waxy wheat germplasm lines
21. ‘GA JT141‐14E45’: A new soft red winter wheat cultivar adapted to Georgia and the U.S. Southeast region
22. Description of U6719‐004 wheat germplasm with YrAS2388Rstripe rust resistance introgression from Aegilops tauschii
23. A new soft red winter wheat cultivar, ‘GA 07353‐14E19’, adapted to Georgia and the U.S. Southeast environments
24. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal
25. Influences of grain and protein characteristics on in vitro protein digestibility of modern and ancient wheat species
26. Registration of ‘GA06343‐13E2 (TX‐EL2)’ soft red winter wheat
27. Soft red winter wheat ‘GA 051207‐14E53’: Adapted cultivar to Georgia and the U.S. Southeast region
28. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
29. Registration of ‘Hilliard’ wheat
30. Registration of ten soft red winter waxy wheat germplasm lines.
31. Registration of three soft red winter wheat germplasm lines with exceptional milling and cookie baking performance
32. Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat
33. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
34. Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield
35. Experimental cake‐baking method applicable to nonchlorinated flour
36. Understanding the Genetic Basis of Spike Fertility to Improve Grain Number, Harvest Index, and Grain Yield in Wheat Under High Temperature Stress Environments
37. Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread
38. HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength
39. Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles
40. Effect of bran hydration with enzymes on functional properties of flour–bran blends
41. Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics
42. Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars
43. Registration of ‘Pembroke 2016’ Soft Red Winter Wheat
44. Postharvest and postmilling changes in wheat grain and flour quality characteristics
45. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
46. Soft wheat quality characteristics required for making baking powder biscuits
47. ‘Savoy’, an Adapted Soft Red Winter Wheat Cultivar for Georgia and the Southeast Regions of the United States
48. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
49. Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread
50. Effects of Bran Prehydration on Functional Characteristics and Bread-Baking Quality of Bran and Flour Blends
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