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63  Articles
1 of 7 pages  |  10  records  |  more records»
Research on rice plant breeding to get superior black rice varieties with tender rice texture can be carried out by crossing Black Rice and Mentik Wangi variety. The rice lines derived from a crossing of these two varieties have recently reached the F6 li... see more

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour... see more

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour... see more

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The p... see more

This study aimed to analyze the benefits of providing liquid and organic fertilizers and to determine the dosage of the liquid organic fertilizer and mixed fertilizers on growth and yield of waxy corn (Zea mays var. ceratina). The study was conducted in A... see more

The aim of this study is to screen the recombinant inbred lines (RILs) carrying rye translocation for the semi-dwarf (Rht), photoperiod (Ppd) and vernalization (Vrn) genes. Recombinant inbred lines were obtained by hybridization of bread wheat varieties T... see more

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour... see more

Background: Starch is a main source of glucose and energy in the human diet. The extent to which it is digested in the gastrointestinal tract plays a major role in variations in postprandial blood glucose levels. Interactions with other biopolymers, such ... see more

Red-pericarp variety Kuanfu waxy aroma is highly valued for its grain quality in Taiwan, but it has undesirable traits of awned rough grain and taller plant height.  The present study compared the palatability of cooked rice grains and yields of Kuan... see more

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