Overview of Peanut Processing Quality

2017 ◽  
pp. 1-67
Author(s):  
Qiang Wang
Keyword(s):  
Processing Quality

Effects of Sulphur Application on Grain Yield and Processing Quality in Medium-Gluten Wheat

2009 ◽  
Vol 35 (8) ◽  
pp. 1532-1538
Author(s):  
Ying-Xin XIE ◽  
Yun-Ji ZHU ◽  
Xiao-Jie ZHU ◽  
Tian-Cai GUO ◽  
Chen-Yang WANG ◽  
...  
Keyword(s):  
Grain Yield ◽  
Processing Quality

Contents of Grain Protein Components and Their Relationships to Processing Quality in Wheat

2009 ◽  
Vol 35 (7) ◽  
pp. 1306-1312
Author(s):  
Yu SHI ◽  
Yong-Li ZHANG ◽  
Zhen-Wen YU
Keyword(s):  
Grain Protein ◽  
Processing Quality ◽  
Protein Components

Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9

2016 ◽  
Vol 42 (5) ◽  
pp. 633
Author(s):  
Ping-Ping ZHANG ◽  
Hong-Xiang MA ◽  
Jin-Bao YAO ◽  
Miao-Ping ZHOU ◽  
Peng ZHANG
Keyword(s):  
Soft Wheat ◽  
Processing Quality

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

2021 ◽  
Vol 99 ◽  
pp. 103223
Author(s):  
Zhaojian Shi ◽  
Ling Liu ◽  
Kailong Zhang ◽  
Xiaolong Wang ◽  
Zhen Ma ◽  
...  
Keyword(s):  
Processing Quality

scholarly journals Effect of Laser Beam Focusing Adjustment on the Processing Quality of Aluminum Nitride Ceramic Micro-Holes

2021 ◽  
Vol 1865 (2) ◽  
pp. 022004
Author(s):  
Chunyan Yang ◽  
Yun Hao ◽  
Yangping Li ◽  
Bozhe Wang ◽  
Hai Yuan ◽  
...  
Keyword(s):  
Aluminum Nitride ◽  
Laser Beam ◽  
Processing Quality ◽  
Beam Focusing ◽  
Micro Holes

Tuber Yield and French Fry Processing Quality Response of Potatoes to Nitrogen Rate

2021 ◽  
Author(s):  
Lili Jiang ◽  
Guanghui Jin ◽  
Guizhi Zhang ◽  
Chunyu Zhang
Keyword(s):  
Tuber Yield ◽  
Processing Quality ◽  
Nitrogen Rate ◽  
French Fry ◽  
Quality Response

AAC Richard Soybean

2022 ◽  
Author(s):  
Kangfu Yu ◽  
Lorna Woodrow ◽  
M. Chun Shi
Keyword(s):  
Glycine Max ◽  
Research And Development ◽  
Soybean Cyst Nematode ◽  
Protein Concentration ◽  
Heterodera Glycines ◽  
Cyst Nematode ◽  
Processing Quality ◽  
Food Grade ◽  
High Protein Concentration ◽  
Glycine Max L

AAC Richard is a food grade soybean [Glycine max (L.) Merr] cultivar with yellow hilum, high protein concentration, and good processing quality for foreign and domestic soymilk, tofu, and miso markets. It has resistance to SCN (soybean cyst nematode) (Heterodera Glycines Ichinohe). AAC Richard was developed at the Agriculture and Agri-Food Canada (AAFC) Harrow Research and Development Centre (Harrow-RDC), Harrow, Ontario and is adapted to areas of southwest Ontario with 3100 or more crop heat units and has a relative maturity of 2.3 (MG 2.3).

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