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These terms define your current search. Click the × to remove a term. Biological Sciences: cell biology × Research, Technology and Engineering: technology > processing technology > milling × 12 results Group by: Biological Sciences, Research, Technology and Engineering   (Click to View) Mapping of QTL for agronomic traits and kernel characters in durum wheat (Triticum durum Desf.) Euphytica (Click to View) QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft x hard wheat cross Crop and pasture science (Click to View) Isolation, purification and characterization of β-glucans from indian barley Journal of food processing and preservation (Click to View) Improving digestive utilization of fiber-rich feedstuffs in pigs and poultry by processing and enzyme technologies: A review Animal feed science and technology (Click to View) The potential of dry fractionation processes for sustainable plant protein production Trends in food science and technology (Click to View) The analysis of QTL by simultaneous use of the full linkage map Theoretical and applied genetics (Click to View) Identification of a Stable Quantitative Trait Locus for Percentage Grains with White Chalkiness in Rice (Oryza sativa) Journal of integrative plant biology (Click to View) Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population Theoretical and applied genetics (Click to View) AB-QTL analysis in winter wheat: I. Synthetic hexaploid wheat (T. turgidum ssp. dicoccoides x T. tauschii) as a source of favourable alleles for milling and baking quality traits Theoretical and applied genetics (Click to View) Lipid removal enhances separation of oat grain cell wall material from starch and protein Journal of cereal science (Click to View) Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling Food chemistry (Click to View) Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique Journal of food science