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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Molecular analysis of structure of chromosome 6R of triticale T701-4-6 /

Kabir, Sadia. January 1997 (has links) (PDF)
Thesis (Ph. D.)--University of Adelaide, Dept. of Plant Science, 1998. / Errata slip inserted. Includes bibliographical references (leaves 68-93).
2

A study of triticale-wheat crosses /

Brengman, Raymond Lee. January 1983 (has links) (PDF)
Thesis (M. Ag. Sci.)--University of Adelaide, 1983. / Ill. mounted. Includes bibliographical references (leaves 125-131).
3

Evaluation of genetic resources of wheat and triticale for improving noodle quality

曾潔瑜, Tsang, Kit-yu, Kathleen. January 1999 (has links)
published_or_final_version / Botany / Master / Master of Philosophy
4

Genome evolution in allopolyploid triticale

Ma, Xuefeng, January 2004 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 103-129). Also available on the Internet.
5

Genome evolution in allopolyploid triticale /

Ma, Xuefeng, January 2004 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 103-129). Also available on the Internet.
6

An analysis of the potential of forage triticale

Brignall, D. January 1986 (has links)
No description available.
7

Quantitativ-genetische Untersuchungen zur Vererbung der Resistenz gegen Ährenfusarium bei Triticale (x Triticosecale Wittmack)

Heinrich, Nicole January 2004 (has links)
Zugl.: Hohenheim, Univ., Diss., 2004
8

Avaliação do comportamento tecnologico de farinha de triticale em mistura com farinha de trigo para a produção de pães

Jardine, Jose Gilberto 16 July 2018 (has links)
Orientador: Gunther Pape / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-16T11:20:04Z (GMT). No. of bitstreams: 1 Jardine_JoseGilberto_M.pdf: 2130100 bytes, checksum: 42f0206be2b4f9c4131a5ba8ced4ae3b (MD5) Previous issue date: 1981 / Resumo: Farinhas mistas de trigo e de triticale, nas pro porções de 90:10, 80:20 e 70:30, foram avaliadas quanto a composição química, propriedades visco-amilográficas e comportamento em panificação. A farinha de triticale apresen¬tou composição química similar a da farinha de trigo. As três farinhas mistas tiveram iguais tempera¬turas iniciais de gelatinização (68°C) e inferiores a da farinha de trigo pura (70°C). Com relação aos parâmetros temperatura de viscosidade máxima, faixa de gelatinização e viscosidade máxima, observou-se tendência decrescente com o aumento dos níveis de substituição da farinha de trigo por farinha de triticale. Os níveis de absorção de agua das farinhas mis¬tas foram bastante próximos aqueles da farinha de trigo pu¬ra. A estabilidade da massa, o índice vaiorimétrico e o tempo de saída diminuíram à medida que aumentou a participação da farinha de triticale nas farinhas mistas, enquanto o índice de tolerância da mistura e a queda após 20 minutos, aumentaram. A resistência a extensão, a resistência máxima a extensão, a extensibilidade e a força total das massas diminuíram com o aumento da farinha de triticale nas farinhas mistas, enquanto o numero proporcional aumentou. A resis¬tência a extensão, a resistência máxima â extensão, a força total e o número proporcional, para as três farinhas mis¬tas, cresceram com o aumento do tempo de fermentação da massa, enquanto a extensibilidade diminuiu. As propriedades reológicas da massa indicaram que, para a produção de pães cora estas farinhas, foi neces¬sário reduzir o tempo de mistura, bera como o de fermentação da massa. Os pães produzidos com as farinhas 90:10 e 80:20 foram considerados muito bons e se igualaram ao padrão obtido apenas com farinha de trigo. A substituição da farinha de trigo pela de triticale ao nível de 30%, originou pães de boa qualidade. Os volumes e os volumes específicos dos pães obtidos a partir das farinhas mistas foram, para os três níveis de substituição, superiores aquele obtido com a farinha de trigo pura / Abstract: Flour blends of wheat and triticale in the proportion of 90:10, 80:20 and 70:30, respectively, were evaluated for chemical quality. Triticale flour had similar composition to the wheat flour. The three flour blends had the same initial pasting temperature (68°C), wich was lower than the wheat flour initial pasting temperature (70°C). As the level of triticale flour in the mixture increased, temperature of maximum viscosity, pasting range and peak viscosity decreased. Water absorption of the flour blends were simmilar to that of the wheat flour. Dough stability, valorimeter value and departure time, decreased as triticale flour increased in the mixture, while mixing tolerance index and twenty minute drop increased. The resistance to extension, maximum resistance to extension, extensibility and dough strengh decreased as the proportion of the triticale flour increased in the mixture, while proportional number increased the resistance to extension, maximum resistance to extension, dough strengh and proportional number increased with longer fermentation, while extensibility decreased. Rheological properties of the doughs indicated that to produce breads from the flour blends it was necessary to shorten mixing and fermentation time. Loaves made with the 90:10 and 80:20 flour blends were considered very good and simmilar to the wheat flour control bread. Loaves made with 70:30 flour blend were good. Volume and specific volume of breads made with the flour blends were higher than the volume and specific volume of the bread baked with wheat flour / Mestrado / Mestre em Engenharia de Alimentos
9

A study of triticale-wheat crosses

Brengman, Raymond Lee. January 1983 (has links) (PDF)
Ill. mounted. Bibliography: leaves 125-131.
10

Factors affecting grain shrivelling in secondary hexaploid triticale

Pena, Roberto J. January 1979 (has links)
Call number: LD2668 .T4 1979 P45 / Master of Science

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