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Volumn 36, Issue 4, 2001, Pages 433-440

Development of predictive models for end-use quality of spring wheats through canonical analysis

Author keywords

Canonical correlations; Farinograms; Physico chemical; Protein composition; Stepwise regression

Indexed keywords

TRITICUM AESTIVUM;

EID: 0035531426     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00477.x     Document Type: Article
Times cited : (25)

References (12)
  • 5
    • 0002360213 scopus 로고
    • Comparative effects of wheat flour protein, lipid, and pentosan composition in relation to baking and milling quality
    • Graybosch, R., Peterson, C.J., Moore, K.J. et al. (1993). Comparative effects of wheat flour protein, lipid, and pentosan composition in relation to baking and milling quality. Cereal Chemistry, 70, 95-101.
    • (1993) Cereal Chemistry , vol.70 , pp. 95-101
    • Graybosch, R.1    Peterson, C.J.2    Moore, K.J.3
  • 7
    • 0000107975 scopus 로고
    • Relation between two sets of variates
    • Hotelling, H. (1936). Relation between two sets of variates. Biometrika, 28, 321-2377.
    • (1936) Biometrika , vol.28 , pp. 321-2377
    • Hotelling, H.1
  • 8
    • 0000478035 scopus 로고
    • Milling, rheological and end-use quality of Chinese and Canadian spring wheat cultivars
    • Lukow, O.M., Zhang, H. & Czarnecki. E. (1990). Milling, rheological and end-use quality of Chinese and Canadian spring wheat cultivars. Cereal Chemistry, 67, 170-176.
    • (1990) Cereal Chemistry , vol.67 , pp. 170-176
    • Lukow, O.M.1    Zhang, H.2    Czarnecki, E.3
  • 10
    • 0000731391 scopus 로고
    • Statistical relationship between high molecular weight subunits of glutenin and bread making quality of Canadian-grown wheats
    • Ng, P.K.W. & Bushuk, W. (1988). Statistical relationship between high molecular weight subunits of glutenin and bread making quality of Canadian-grown wheats. Cereal Chemistry, 65, 408-412.
    • (1988) Cereal Chemistry , vol.65 , pp. 408-412
    • Ng, P.K.W.1    Bushuk, W.2
  • 11
    • 0014227421 scopus 로고
    • Relation between chemical composition and bread making potentialities of wheat flour
    • Pomeranz, Y. (1968) Relation between chemical composition and bread making potentialities of wheat flour. Advances in Food Research 16, 335-455.
    • (1968) Advances in Food Research , vol.16 , pp. 335-455
    • Pomeranz, Y.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.