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1. Genome‐wide association study of six quality traits reveals the association of the

TaRPP13L1

gene with flour colour in Chinese bread wheat

2. Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles
3. Determinants of wheat noodle color
4. Genome-wide association study for flour color-related traits and polyphenol oxidase activity in common wheat
5. Factors affecting Asian wheat noodle color and time-dependent discoloration-A review
6. Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough
7. A novel molecular marker for the polyphenol oxidase gene located on chromosome 2B in common wheat
8. Functional markers in wheat: current status and future prospects
9. Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats
11. Allelic Variations of Phytoene Synthase Genes Controlling Yellow Pigment Content in Durum Wheat (<I>Triticum turgidum</I> L.)
12. Allelic Variants at the

TaZds-D1

Locus on Wheat Chromosome 2DL and their Association with Yellow Pigment Content

13. Genetic Mapping and QTL Analysis of Flour Color and Milling Yield Related Traits Using Recombinant Inbred Lines in Hard Red Spring Wheat
14. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement
15. Laboratory Pilot-Scale Asian Noodle Manufacturing Welcome to Captain Toad Treasure Tracker for the Nintendo Wii U! Spinning off from Super Mario 3D World, our little hero finally聽… and Evaluation Protocols
16. Objective Evaluation of Noodles
17. Studies on Polyphenol Oxidase Activity of Heat Stabilized Whole Wheat Flour and its Chapatti Making Quality
19. Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles
20. Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles
21. Allelic variants of phytoene synthase 1 (Psy1) genes in Chinese and CIMMYT wheat cultivars and development of functional markers for flour colour
22. Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods
23. Cloning and phylogenetic analysis of polyphenol oxidase genes in common wheat and related species
24. Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture
25. Investigation of amber durum wheat for production of yellow alkaline noodles
26. Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis
27. Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics
29. Characterization of phytoene synthase 1 gene (Psy1) located on common wheat chromosome 7A and development of a functional marker
30. Allelic variation of polyphenol oxidase (PPO) genes located on chromosomes 2A and 2D and development of functional markers for the PPO genes in common wheat
31. Influence of Alkaline Formulation on Oriental Noodle Color and Texture
32. Variation in two PPO genes associated with polyphenol oxidase activity in seeds of common wheat
33. The influence of formulation and processing on stability of thiamin in three styles of Asian noodles
34. Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
35. Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
36. Genetic mapping of the gene affecting polyphenol oxidase activity in tetraploid durum wheat
37. Physical Properties of Yellow Alkaline Noodles from Near-isogenic Wheat Lines with Different Wx Protein Deficiency
38. Genetic and in silico comparative mapping of the polyphenol oxidase gene in bread wheat (Triticum aestivum L.)
39. A Novel STS Marker for Polyphenol Oxidase Activity in Bread Wheat
40. Alkaline-Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity
41. Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat
42. Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats
43. A Rapid Microassay for Determination of Peroxidase in Wheat and Flour
44. Investigation of a Small-Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles
45. Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing
46. Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches
47. Influence of Genotype, Environment, and Nitrogen Management on Spring Wheat Quality
48. Developments in the use of image analysis for the assessment of oriental noodle appearance and colour
49. Inheritance and chromosomal location of the homoeologous genes affecting phenol colour reaction of kernels in durum wheat
50. Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles
51. Bacterial Adjunct to Improve the Quality of Alkaline Noodles
52. Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles
53. Breeding Wheat for Improved Milling and Baking Quality
54. An Improved Whole‐Seed Assay for Screening Wheat Germplasm for Polyphenol Oxidase Activity
55. Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles
57. Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours
58. Effect of Processing, Formula and Measurement Variables on Alkaline Noodle Color—Toward An Optimized Laboratory System
59. Chromosome location of genes affecting polyphenol oxidase activity in seeds of common and durum wheat
60. Influence of Water Absorption on the Processing and Quality of Oriental Noodles
61. Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan
62. Developing noodles from US wheat varieties for the Far East market: sensory perspective
63. The effect of incorporation of rye flour on the quality of oriental noodles
64. Genetic Variation in Color of Sweetpotato Flour Related to Its Use in Wheat-Based Composite Flour Products
65. Two Metal Ions Improve Brightness in Wheat-Dough Products and Affect Aqueous Dispersion of Gluten
66. An Automated System for the Continuous Measurement of Time-Dependent Changes in Noodle Color
67. Enzymes of sprouted wheat and their possible technological significance

文章来源:https://cdnsciencepub.com/doi/10.4141/cjps92-128

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