نتایج جستجو برای: wheat processing by
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The wheat avenin-like proteins (ALP) are considered atypical gluten constituents and have shown positive effects on dough properties revealed using a transgenic approach. However, to date the genetic architecture of ALP genes is unclear, making it impossible to be utilized in wheat breeding. In the current study, three genes of type-b ALPs were identified and mapped to chromosomes 7AS, 4AL and ...
Sandra M. Duval Mark A. Berhow New Crops and Processing Technology Research, USDA, ARS, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, IL 61604 Defatted seedmeals from 15 glucosinolate-containing plant species were analyzed for herbicidal activity by determining inhibition of seedling emergence when added to a sandy loam soil containing wheat and si...
Corn, Zea mays L., is the cereal with the highest production rate around the world, with an estimated production that exceeded 1021 million tons in 2014 (1). Corn is also the staple food for over 900 million people located in sub-Saharan Africa, South Asia, and Latin America. Around 600 million people are corn dependent, including 120 million malnourished children (2). As an example, the averag...
Wheat is one of the three major agricultural crops worldwide. The yield any crop, including spring soft wheat, largely depends on compliance with regional requirements during its cultivation, while variety decisive factors. current research aims to identify difference in structure and grain quality wheat varieties Altai foreign selection for Tyumentsevsky district (Altai Krai) first time.
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Wheat plays an important role in our daily life and industrial production. Several computer vision approaches have been proposed for classifying wheat quality, but there were some methods focusing on the problem of cohesive wheats while image processing. In this paper, we designed a single kernel guide groove to separate wheats, which could simplify algorithm processing improve accuracy rate cl...
Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with u...
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