Author: Publisher: CIMMYT
ISBN: 970648065X
Category :
Languages : en
Pages : 29
Book Description
Adoption of improved wheat technologies by small-scale farmers in Mbeya District, Southern Highlands, Tanzania
Author: Adoption of maize production technologies in the Southern Highlands of Tanzania
Author: Adoption of recommended maize technologies in Mbeya Region of the southern highlands of Tanzania
Author: Adoption of maize production technologies in Southern Tanzania
Author: Adoption of maize production technologies in Central Tanzania
Author: Publisher: CIMMYT
ISBN: 9706480129
Category : Corn
Languages : en
Pages : 41
Book Description
Wheat Science
Author: Om Prakash GuptaPublisher: CRC Press
ISBN: 1000923495
Category : Technology & Engineering
Languages : en
Pages : 453
Book Description
Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products. Features: Includes topics associated with the nutritional composition and anti-nutritional properties Addresses the effects of different processing technologies on flour yield and end products Reviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc. Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.
International Symposium on Wheat Yield Potential
Author: Reynolds, M.P.Publisher: CIMMYT
ISBN: 9706481443
Category : Wheat
Languages : en
Pages : 207
Book Description
World Agricultural Economics and Rural Sociology Abstracts
Author: Adoption of Innovations in Smallholder Buffalo Dairy Farms in the Menoufia Province in Egypt
Author: Asam Said Ahmed Hassan ShahinPublisher:
ISBN:
Category : Agricultural innovations
Languages : en
Pages : 202
Book Description
Author: