Author: S. V. B. PrasadPublisher:
ISBN:
Category :
Languages : en
Pages : 106
Book Description
Studies on Stability of Some Promising Strains for Bread-making Properties in Relation to Yield in Aestivum Wheat (Triticum Aestivum L.).
Bibliography of Agriculture
Author: Stability Analysis of Yield and Yield Attributing Characters of Promising Bread Wheat [Triticum Aestivum (L) Em.thell] Genotypes [With CD Copy]
![Stability Analysis of Yield and Yield Attributing Characters of Promising Bread Wheat [Triticum Aestivum (L) Em.thell] Genotypes [With CD Copy] PDF](https://books.google.com/books/content/images/frontcover/dlZXzwEACAAJ?fife=w80-h100)
Author: Vijeta GuptaAgrindex
Author: Plant Breeding Abstracts
Author: Wheat Science
Author: Om Prakash GuptaPublisher: CRC Press
ISBN: 1000923509
Category : Technology & Engineering
Languages : en
Pages : 452
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.
GGE Biplot Analysis
Author: Weikai YanPublisher: CRC Press
ISBN: 1420040375
Category : Mathematics
Languages : en
Pages : 287
Book Description
Research data is expensive and precious, yet it is seldom fully utilized due to our ability of comprehension. Graphical display is desirable, if not absolutely necessary, for fully understanding large data sets with complex interconnectedness and interactions. The newly developed GGE biplot methodology is a superior approach to the graphical analys
Aegilops: Promising Genesources to Improve Agronomical and Quality Traits of Wheat
Author: Peter ShewryPublisher: Frontiers Media SA
ISBN: 2889639797
Category : Nature
Languages : en
Pages : 217
Book Description
This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
Bibliography of Agriculture with Subject Index
Author: Encyclopedia of Food Grains
Author: Colin W WrigleyPublisher: Academic Press
ISBN: 0123947863
Category : Technology & Engineering
Languages : en
Pages : 1956
Book Description
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further