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Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan
Amylose content Color High molecular weight glutenin subunit Wheat Protein content Yellow alkaline noodle
2009/7/7
Quality of yellow alkaline noodle (YAN) made from hard wheat varieties and breeding lines in Central Region of Japan was evaluated by sensory assessment. The effects of protein content, amylose conte...
The impact of propiconazole (Tilt 250 EC) on the growth and the breathing of hard wheat isolated roots（Triticum durum, GTA and Vitron varieties）
Propiconazole tilt 250EC wheat Triticum durum GTA vitron
2009/3/3
Fungicides are recognized as non-toxic compounds, or have a weak ecotoxicological risks. The use of these products is responsible for an important part of the increase of the cereals output. However...