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Basis for Selecting Soft Wheat for End-Use Quality.
- Published in:
- Crop Science, 2012, v. 52, n. 1, p. 21, doi. 10.2135/cropsci2011.02.0090
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- Publication type:
- Article
Nutritional Profile of Whole-Grain Soft Wheat Flour.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 5, p. 473, doi. 10.1094/CCHEM-05-11-0066
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- Article
Water-Extractable Nonstarch Polysaccharide Distribution in Pilot Milling Analysis of Soft Winter Wheat.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 5, p. 525, doi. 10.1094/CCHEM-01-11-0002
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- Article
Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 1, p. 1, doi. 10.1094/CCHEM-02-10-0017
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- Publication type:
- Article
Selecting Soft Wheat Genotypes for Whole Grain Cookies.
- Published in:
- Crop Science, 2011, v. 51, n. 1, p. 189, doi. 10.2135/cropsci2010.05.0263
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- Article
Genetic Variation and the Effectiveness of Early-Generation Selection for Soft Winter Wheat Quality and Gluten Strength.
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- Crop Science, 2009, v. 49, n. 1, p. 113, doi. 10.2135/cropsci2008.05.0290
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- Publication type:
- Article
Comparison of Selection Methods for the Development of White-Seeded Lines from Red × White Soft Winter Wheat Crosses.
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- Crop Science, 2008, v. 48, n. 5, p. 1807, doi. 10.2135/cropsci2007.10.0547
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- Article
A Low Phytic Acid Barley Mutation Alters Seed Gene Expression.
- Published in:
- Crop Science, 2007, v. 47, p. S-149, doi. 10.2135/cropsci2006.07.0456tpg
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- Publication type:
- Article
A Low Phytic Acid Barley Mutation Alters Seed Gene Expression.
- Published in:
- Crop Science, 2007, v. 47, p. S149, doi. 10.2135/cropsci2006.07.0456tpg
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- Publication type:
- Article
Expanding the utilization of sustainable plant products in aquafeeds: a review.
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- Aquaculture Research, 2007, v. 38, n. 6, p. 551, doi. 10.1111/j.1365-2109.2007.01704.x
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- Article
Phosphorus Fractions in Developing Seeds of Four Low Phytate Barley (Hordeum vulgare L.) Genotypes.
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- Crop Science, 2006, v. 46, n. 6, p. 2468, doi. 10.2135/cropsci2005.12.0459
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- Article