Výsledky vyhledávání - "うるち性"

Genotypic Variation in Polyphenol Content of Nonwaxy Wheat and Waxy Wheat, and Relationships between Polyphenol Content and Milling Characteristics or Flour Qualities

Publikováno v: 東北農業研究センター研究報告 = Bulletin of TOHOKU Agricultural Research Center. 114:39-54

Genotypic variation in whole meal flour polyphenol content (WPO) and 60% extraction flour polyphenol content (FPO) using nonwaxy and waxy wheat cultivars and lines was investigated at NARO Tohoku Agricultural Research Center (Morioka, Iwate, Japan) f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::4cf26df9dd5ba1471b7a868ebd4ba9ad
http://id.nii.ac.jp/1578/00001257/

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Simply Rapid Identification of Kernel Hardness using a Hand-operated Grinder in Wheat Breeding

Publikováno v: 東北農業研究センター研究報告 = Bulletin of TOHOKU Agricultural Research Center. 112:85-100

A simply rapid identification of wheat kernel hardness using a hand-operated grinder known as Grain Crusher was examined. When 2g of grains from nonwaxy and waxy varieties of wheat having different kernel hardnesses were crushed with the hand-operate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::11d36398357978f905f2395b47885478
http://id.nii.ac.jp/1578/00001244/

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ごはんとモチとヨウ素デンプン反応，そしてタッチパネル

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::a2e045c01adb549fe5856f01ad927e2e
https://shigatan.repo.nii.ac.jp/records/148

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