310 results on '"Baik, Byung-Kee"'
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2. High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles.
3. Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas
4. Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci
5. Influence of physicochemical characteristics of flour on pancake quality attributes
6. Genetic dissection of heat-responsive physiological traits to improve adaptation and increase yield potential in soft winter wheat
7. Registration of ‘Pembroke 2021’ soft red winter wheat
8. Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles
9. Allelic Variations in Phenology Genes of Eastern U.S. Soft Winter and Korean Winter Wheat and Their Associations with Heading Date
10. Description of U6719‐004 wheat germplasm with YrAS2388R stripe rust resistance introgression from Aegilops tauschii
11. Environmental Conditions after Fusarium Head Blight Visual Symptom Development affect Contamination of Wheat Grain with Deoxynivalenol and Deoxynivalenol-3-Glucoside
12. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
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 and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles.
17. Grain, flour, and batter properties estimating cake baking potential of wheat flour.
18. Description of U6719‐004 wheat germplasm with YrAS2388R stripe rust resistance introgression from Aegilops tauschii.
19. Abiotic Stress Responsive Proteins of Wheat Grain Determined using Proteomics Technique
20. Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and β-glucan in US barley breeding germplasm
21. Nutritional and quality characteristics expressed in 31 perennial wheat breeding lines
22. Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes
23. Registration of ten soft red winter waxy wheat germplasm lines
24. ‘GA JT141‐14E45’: A new soft red winter wheat cultivar adapted to Georgia and the U.S. Southeast region
25. Description of U6719‐004 wheat germplasm with YrAS2388Rstripe rust resistance introgression from Aegilops tauschii
26. Processing of Barley Grain for Food and Feed
27. Contributors
28. A new soft red winter wheat cultivar, ‘GA 07353‐14E19’, adapted to Georgia and the U.S. Southeast environments
29. Influence of amylose content on cooking time and textural properties of white salted noodles
30. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal
31. Influences of grain and protein characteristics on in vitro protein digestibility of modern and ancient wheat species
32. Registration of ‘GA06343‐13E2 (TX‐EL2)’ soft red winter wheat
33. Soft red winter wheat ‘GA 051207‐14E53’: Adapted cultivar to Georgia and the U.S. Southeast region
34. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
35. Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars
36. Effects of Flour Protein and Starch on Noodle Quality
37. Registration of ten soft red winter waxy wheat germplasm lines.
38. Registration of ‘Hilliard’ wheat
39. Registration of three soft red winter wheat germplasm lines with exceptional milling and cookie baking performance
40. Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat
41. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
42. Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield
43. Experimental cake‐baking method applicable to nonchlorinated flour
44. Understanding the Genetic Basis of Spike Fertility to Improve Grain Number, Harvest Index, and Grain Yield in Wheat Under High Temperature Stress Environments
45. Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread
46. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
47. Garbanzo bean flour usage in Cantonese noodles
48. Particle size of unsweetened azuki paste as related to cultivar and cooking time
49. Particle size of unsweetened azuki paste as related to cultivar and cooking time
50. Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas
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