List of All Chapters

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1 -   International Wheat Quality Confere...
2 -   Opening Keynote Address Perambula...
3 -   The Transition To Export Market D...
4 -   Wheat Marketing And Trade In Argent...
5 -   Challenges And Opportunities For ...
6 -   History Of Canada Western Hard Red ...
7 -   Food Safety Issues And Cereal Grain...
8 -   Grain Safety Assurance For Intern...
9 -   European Safety And Security Perspe...
10 -   Ruptured Kernels And Their Impact O...
11 -   Impact Of New Tool Development To ...
12 -   The Factors Affecting Digestibility...
13 -   Relationships Of Polymeric Proteins...
14 -   Effects Of Suni-bug Damage On Bread...
15 -   Enzymes As Replacers For Chemical ...
16 -   High Quality Wheat Flour Vs. Enzyme...
17 -   Transglutaminase: A Promising Enz...
18 -   Wheat Gluten: From An Agro-industri...
19 -   Integrated Wheat-based Biorefinery:...
20 -   Cereal Grain And Biomass For Bio-...
21 -   Kernel Quality Of Hard Red Spring W...
22 -   Bran Characteristics And Wheat Pe...
23 -   Effect Of Short Term Storage For Th...
24 -   Characterization Of A Rice-based Pa...
25 -   Characterization Of The Mechanical ...
26 -   Impact Of Granulation And Protein C...
27 -   Solvent Effects On The Structure Of...
28 -   Fine Structure Elucidation Of Starc...
29 -   Use Of Iodine Vapour As A Tool To ...
30 -   Hard White Wheat 2003-2007: Assoc...
31 -   Morphological Observations Of Starc...
32 -   Characterization Of Barley Lines Wi...
33 -   Using Low Frequency Ultrasound To E...
34 -   Novel High Fibre Wheat Goods From D...
35 -   Bakery Ingredients Assessed In Do...
36 -   Potential Use Of The Elastic Proper...
37 -   Large Deformation Elasticity Of Glu...
38 -   The Utility Of The “mixolabÂ...
39 -   Noodle Texture Measurement: Movin...
40 -   Effect Of Microwave Irradiation On ...
41 -   Comparing Mixolab® Parameters Ob...
42 -   Utilization Of Mixolab For Bread-ma...
43 -   The Effects Of Mixing Time And In...
44 -   Examining The Effect Of Dough Matri...
45 -   The Complex Shear Modulus Of Doug...
46 -   Some Observations On Dough Relaxati...
47 -   Understanding Consumer Perceptions ...
48 -   Health Grain: Increasing The Heal...
49 -   Whole Grain Structure, Processing A...
50 -   Bioactive Components In Wheat Grain...
51 -   Arabinoxylan-oligosaccharides (axos...
52 -   Health Aspects Of Regular Versus ...
53 -   Scanning Electron Microscope â€â...
54 -   Effects Of Baking Conditions On Nia...
55 -   Wheat Genome And Gene Analysis...
56 -   Wheat Genomics For Grain Quality ...
57 -   What Genomics Tells Us About The St...
58 -   Biochemical, Genetic And Molecular ...
59 -   Identification Of Genomic Regions A...
60 -   Discovery Of A New Puroindoline B...
61 -   Development And Characterization Of...
62 -   Comparison Of Conventional Backcros...
63 -   Carotenoid Accumulation During Gr...
64 -   Defining The Pleiotropic Nature Of ...
65 -   Induced Mutations For Wheat Quality...
66 -   Silencing Of Branching Enzymes Iia ...
67 -   A Study For The Identification Of ...
68 -   Association Mapping Of Semolina Yie...
69 -   Milling Properties Of A Durum Doubl...
70 -   Characterization, Evaluation And Ge...
71 -   Validation Of A Quantitative Trait ...
72 -   Development Of A Co-dominant Marker...
73 -   Characterization Of Cold-induced ...
74 -   Analysis Of Cbf Genes Expressed In ...
75 -   Antisense Gbssi Oligodeoxynucleotid...
76 -   Virus-induced Gene Silencing On S...
77 -   Gene Expression In Triticale...
78 -   Characterization Of Simple Sequence...