Zobrazeno 1 - 5 of 5 pro vyhledávání: '"Bo-qiao Zhang"'
1
Akademický článek
Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines
Autor: Xiao ZHANG, Bo-qiao ZHANG, Hong-ya WU, Cheng-bin LU, Guo-feng LÜ, Da-tong LIU, Man LI, Wei JIANG, Gui-hua SONG, De-rong GAO
Publikováno v: Journal of Integrative Agriculture, Vol 17, Iss 5, Pp 1066-1073 (2018)
High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively.
Externí odkaz: https://doaj.org/article/cd07b6a80d30494dabbc472af45fb3ef
Zobrazit plný text záznamu
4
Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread
Autor: Peng Qin, Rong-lin Wu, Chuan-xi Ma, Bo-qiao Zhang, Zhi-you Kong
Publikováno v: Agricultural Sciences in China. 8:401-409
Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called “waxy wheat”. Waxy wheat can be used to adjust the amylose content and improve the wheat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3f45e4bffae91fd903de04eecfecf8f
https://doi.org/10.1016/s1671-2927(08)60225-4
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje