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Cooking

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Determination of Opaque (PC) Grade Through Data Mining, Modeling, Simulation, and Optimization: Influence of Material Processing Temperature on Pigment Dispersion and Rheological Properties
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Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat.
Cooking
Optimising realised genetic gain with low forward predictive ability across cycles for cooking time and correlated traits in common bean based on multivariate genomic selection.
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Predicting the Viscosity of Oil Emulsions Depending on the Degree of Water Cut
Cooking
Rational design for rice eating and cooking quality via combination of the Waxy and ALK haplotypes.
Cooking
Brazilian beef quality mapping: animal profile and quality attributes.
Cooking
Esterification enhances carotenoid retention during bread-making.
Cooking
Minor QTLs and the temperature during the grain filling stage contributed to the considerable variation in rice eating and cooking quality.
Cooking
Effect of Allelic Variations in Wx and SSIIa on Rice Cooking and Eating Quality.
Cooking
Dough and Baking Quality of Hexaploid Triticum turgidum-Aegilops Synthetics with D, M, C, and U Genomes on a Double-Null Glu-1 Background.
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