This article features excerpted material from Chapters 1 and 2 of the recently published Fourth Edition of Wheat: Chemistry and Technology, providing an overview of the first stages of the grain chain. The article also discusses the approaches to and factors that affect wheat production and grain quality
The Wheat Improvement, Management, and Utilization book covers some of the most recent research area...
High-yielding varieties adapted to agrotechnological conditions play an important role in increasing...
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing a...
This article features excerpted material from Chapters 1 and 2 of the recently published Fourth Edit...
In this article, the issues of creating new varieties of grains, high-yielding, early ripening, with...
The processing of grains and grain products is one of the oldest and most important processes of all...
Natural starch is the raw material of the agro-food industry and, more recently, the technology incr...
This article describes how to fully satisfy the need for grain and grain products, how to achieve gr...
The cereal grains constitute the most important source of the world’s food both directly, as a wide ...
Wheat was one of the first cereals to be domesticated and it is now produced on over 700 million hec...
Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial p...
Grain quality after harvest 'sets the agenda' for all the stages further down the 'grain chain'- the...
The factors affecting the yield and quality of wheat grain include environmental, that is, dominant ...
The history of wheat domestication and use is closely linked to the efforts of humans to protect the...
Wheat is one of the most important grain crops as it is a major food source for most of the global p...
The Wheat Improvement, Management, and Utilization book covers some of the most recent research area...
High-yielding varieties adapted to agrotechnological conditions play an important role in increasing...
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing a...
This article features excerpted material from Chapters 1 and 2 of the recently published Fourth Edit...
In this article, the issues of creating new varieties of grains, high-yielding, early ripening, with...
The processing of grains and grain products is one of the oldest and most important processes of all...
Natural starch is the raw material of the agro-food industry and, more recently, the technology incr...
This article describes how to fully satisfy the need for grain and grain products, how to achieve gr...
The cereal grains constitute the most important source of the world’s food both directly, as a wide ...
Wheat was one of the first cereals to be domesticated and it is now produced on over 700 million hec...
Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial p...
Grain quality after harvest 'sets the agenda' for all the stages further down the 'grain chain'- the...
The factors affecting the yield and quality of wheat grain include environmental, that is, dominant ...
The history of wheat domestication and use is closely linked to the efforts of humans to protect the...
Wheat is one of the most important grain crops as it is a major food source for most of the global p...
The Wheat Improvement, Management, and Utilization book covers some of the most recent research area...
High-yielding varieties adapted to agrotechnological conditions play an important role in increasing...
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing a...
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