Font Size:
a
A
A
Keyword [cooking]
Result: 61 - 80 | Page: 4 of 5
61.
Effects Of Starch Synthesis-related Genes Polymorphism On Glutinous Rice Quality
62.
Assessment Of Processing Traits And Screening Varieties From Potato Germplasm Resources
63.
Quantitative Trait Loci Analysis For Cooking,eating And Nutritional Quality Traits In Rice (Oryza Sativa L.)
64.
Interactions Among Starch Systhesis Related Genes And Enzymes And Their Relations To The Formation Of The Eating And Cooking Qualities Of Rice
65.
Characteristics And Genome-wide Association Study Of Starch Fine Structure And Digestibility In The Endosperm Of Rice(Oryza Sativa L.)
66.
Comparison And Evaluation Of Cooking Edibility Qualities In Waxy And Non-Waxy Proso Millet
67.
Fine-tuning Of Wx And SSII Expression To Improve Rice Eating And Cooking Quality
68.
Effects Of Expression Inhibition Of Starch Branching Enzyme On In Situ Gelatinization And Degradation Of Starch In Brown Rice
69.
Association Analysis Of Starch Traits With SSR Markers Of Rice And The Identification Of Excellent Haplotypes In OsAGPL3 Gene
70.
16 Setaria Italica Variety Cooking And Eating Quality And Starch Synthase Gene Nucleic Acid Polymorphism Analysis
71.
Evaluation And Molecular Markers Association Study Of Rice Taste Quality Traits Based On RVA Profile
72.
Studies On The Effect Of Different Nitrogen Levels On Rice Lipid Metabolism And Taste Quality
73.
Effect Of Endosperm Lipid On Rice Quality And Digestibility
74.
Construction Of Double Haploid Populations Derived From Kongyu 131 And Daohuaxiang 2 And Genetic Analysis Of Rice Quality
75.
Studies on rice cooking
76.
Characterization of novel rice germplasm from West Africa and genetic marker associations with rice cooking quality
77.
Gene expression studies in potato and their relationship to after-cooking darkening
78.
Antioxidant properties of Colorado grown potatoes
79.
Gene structure and expression of cinnamic acid 4-hydroxylase in potato and its relationship to after-cooking darkening
80.
Comparison of methods to verify end-point cooking temperature of channel catfish fillets
<<First
<Prev
Next>
Last>>
Jump to
