Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Adam Dyck"'
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Akademický článek
Impact of Ferment Processing Parameters on the Quality of White Pan Bread
Autor: Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson
Publikováno v: Applied Sciences, Vol 11, Iss 21, p 10203 (2021)
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a na
Externí odkaz: https://doaj.org/article/3e7c44d0730d451faccba024cc012665
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2
Increasing grain yield while maintaining baking quality in Canada Western Red Spring wheat
Autor: Pierre Hucl, Connie Briggs, Steve Shirtliffe, Brian Beres, Dean Spaner, Adam Dyck, Guillermo Gerard
Publikováno v: Canadian Journal of Plant Science. 102:973-983
Grain protein concentration (GPC) is considered one of the most important quality factors, and it has remained a major culling criterion in the Canadian wheat cultivar development and registration process. However, grain protein composition also play
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7975682c11239d65e7d2d852537d637b
https://doi.org/10.1139/cjps-2021-0256
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5
Which Graphs Occur as $$\gamma $$-Graphs?
Autor: Jonathan Jedwab, Samuel Simon, Matt DeVos, Adam Dyck
Publikováno v: Graphs and Combinatorics. 36:1219-1246
The $$\gamma $$-graph of a graph G is the graph whose vertices are labelled by the minimum dominating sets of G, in which two vertices are adjacent when their corresponding minimum dominating sets (each of size $$\gamma (G)$$) intersect in a set of s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ae22ce2f936c761ed96c98229214ad9
https://doi.org/10.1007/s00373-020-02174-9
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10
Impact of Ferment Processing Parameters on the Quality of White Pan Bread
Autor: Elaine Sopiwnyk, Lindsay Bourré, Stuart Jones, Yulia Borsuk, Linda Malcolmson, Adam Dyck, Kasia McMillin
Publikováno v: Applied Sciences
Volume 11
Issue 21
Applied Sciences, Vol 11, Iss 10203, p 10203 (2021)
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a na
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d64bebbea1dafc4d21c7ee7d9309f09
https://doi.org/10.3390/app112110203
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