cooking - Globe Thesis - Globe Thesis

Keyword [cooking] Result: 1 - 20 \| Page: 1 of 5
1.	Studies On The Developmental Genetics For Cooking And Nutrient Quality Traits In Indica-Japonica Hybrid Rice
2.	Stability Analysis For Quality Traits In Rice (Oryza Sativa L.)
3.	Study On The Genetic Basis Of Grain Quality Traits And Map-based Cloning Of GS3 For Grain Length In Rice
4.	QTL Mapping For Cooking And Nutrient Quality Traits Of Rice (Oryza Sativa L.)
5.	The Effect Of The Starch-synthesizing Genes On Cooking And Eating Quality In Rice (Oryza Sativa L.)
6.	Genetic Map Construction And The QTL Analysis Of Rice Grain Quality
7.	Glucosinolates In Pakchoi (Brassica Campestris L. Ssp. Chinensis) As Affected By Nutrient Status And Postharvest
8.	Effect Of Ultrasonic Treatment On Physicochemical Properties Of Brown Rice And Its Mechanism
9.	Control Of Soy Protein Thermal Aggregation Behavior And Structural Characterization Of Soy Protein Aggregates
10.	Studies On The Quality For The Grains At Different Positions Within A Panicle And The Relationships Of Enzymatic Activities In The Grains With Cooking Quality Of Rice
11.	Studies On The Genetic Relationship Between Rice Cooking Quality And Yield Traits
12.	Studies On Effect Of Different Storage And Cooking Methods On Quality Of Broccoli
13.	Mapping Of QTLs Underlying Traits Related To The Cooking And Eating Quality Of Rice And Cooked Rice Characteristics & Fine Mapping Of Aroma Gene
14.	The QTL Mapping On Maternal And Endosperm Genome For Cooking And Nutrition Quality Traits In Rice (Oryza Sativa L.)
15.	Functional Analysis Of Starch-synthesis Genes In Determining Rice Eating And Cooking Qualities
16.	Development Of Near Isogenic Lines Of Starch Synthesis Related Genes And The Investigation Of The Effect Of The Genes On Cooking Quality In Rice (Oryza Sativa L.)
17.	Studying On Cooking And Eating Quality Of Different Rice Genotypes And Its Response To Nitrogen Treatment
18.	Mapping Quantitative Trait Loci Underlying The Texture And Cooking Quality Of Rice Using A RIL Population
19.	Study On The Changes Of Texture Quality And Mechanisms Of Rice During Storage
20.	Investigate The Effects Of Starch Synthesis Related Genes On Cooking And Eating Quality Of Rice (Oryza Sativa L.) Using Near Isogenic Lines
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