Reliability of indirect selection in determining the quality of bread wheat for French bread-baking
نویسندگان
چکیده
منابع مشابه
Experimental validation of product quality model for bread baking process
Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...
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انتخاب نامساعد یکی از مشکلات اساسی در صنعت بیمه است. که ابتدا در سال 1960، توسط روتشیلد واستیگلیتز مورد بحث ومطالعه قرار گرفت ازآن موقع تاکنون بسیاری از پژوهشگران مدل های مختلفی را برای تجزیه و تحلیل تقاضا برای صنعت بیمه عمر که تماما ناشی از عدم قطعیت در این صنعت میباشد انجام داده اند .وهدف از آن پیدا کردن شرایطی است که تحت آن شرایط انتخاب یا کنار گذاشتن یک بیمه گزار به نفع و یا زیان شرکت بیمه ...
15 صفحه اولValuations of Variables as Selection Index for Improving Grain Yield in Bread Wheat
Identifying selection indices is the most important step of a breeding project that aims to improve grain yield. The definition of the selection index is usually done by evaluating the variables in multivariate statistical methods. In the present study, the relationship between grain yield and its components in bread wheat genotypes was determined by multivariate statistical methods. The experi...
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ژورنال
عنوان ژورنال: Agronomie
سال: 1999
ISSN: 0249-5627
DOI: 10.1051/agro:19990706