Výsledky vyhledávání - "J. E. Kruger"

Some Experiences with Monitoring Alpha-Amylase Levels in Canadian Wheat

Autor: K. H. Tipples, J. E. Kruger

Publikováno v: Third International Symposium on Pre-Harvest Sprouting in Cereals ISBN: 9780367274719
Third International Symposium on Pre-Harvest Sprouting in Cereals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::978e0d8cb02a014edcbfd536c26f4749
https://doi.org/10.1201/9780367274719-17

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Quantitative Analysis of Multiple Forms of Alpha-Amylase produced in Germinating Cereals

Autor: J. E. Kruger, A. W. Macgregor, B. A. Marchylo

Publikováno v: Fourth International Symposium on Pre-Harvest Sprouting in Cereals ISBN: 9780429038471
Fourth International Symposium on Pre-Harvest Sprouting in Cereals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5a156af5d709aac0a7c8b59423b9b17
https://doi.org/10.1201/9780429038471-53

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Mobilization of Endosperm Reserves during Germination of Wheat

Autor: J. E. Kruger

Publikováno v: Fourth International Symposium on Pre-Harvest Sprouting in Cereals ISBN: 9780429038471
Fourth International Symposium on Pre-Harvest Sprouting in Cereals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b6090f884713187832a3de50fdcdeac
https://doi.org/10.1201/9780429038471-37

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Nephelometric Determination of Cereal Amylases

Autor: J. E. Kruger

Publikováno v: Fourth International Symposium on Pre-Harvest Sprouting in Cereals ISBN: 9780429038471

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f88e049b2f7b362207e16f9c3fd4c27
https://doi.org/10.1201/9780429038471-61

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Degradation of Starch Granules in Maturing Wheat and its Relationship to Alpha-Amylase Production by the Embryo

Autor: J. E. Kruger, B. A. Marchylo

Publikováno v: Fourth International Symposium on Pre-Harvest Sprouting in Cereals ISBN: 9780429038471
Fourth International Symposium on Pre-Harvest Sprouting in Cereals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8063f1911d04224f557955d1bfe163a0
https://doi.org/10.1201/9780429038471-49

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Influence of Water Absorption on the Processing and Quality of Oriental Noodles

Autor: M. J. Anderson, David W. Hatcher, J. E. Kruger

Publikováno v: Cereal Chemistry Journal. 76:566-572

The influence of four water absorption levels at 28–34% was examined on the processing and quality attributes of alkaline and white salted noodles prepared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian We

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a109b14d0302bf3135feb549a6d9d9c3
https://doi.org/10.1094/cchem.1999.76.4.566

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Measurement of the Time-Dependent Appearance of Discolored Spots in Alkaline Noodles by Image Analysis

Autor: J. E. Kruger, S. J. Symons, David W. Hatcher

Publikováno v: Cereal Chemistry Journal. 76:189-194

Fresh alkaline noodles prepared from patent flours of the Canadian wheat class Canadian Prairie Spring White (CPSW) AC Karma and AC Vista were characterized by image analysis to numerically evaluate the time-dependent formation of dark areas (spots)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7894e101a62c70929588335871d3be4
https://doi.org/10.1094/cchem.1999.76.2.189

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