Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
Baasandorj, Tsogtbayar
8  Ergebnisse:
Personensuche X
?
1

Study of hard red spring wheat millstreams on the correlati..:

Simsek, Senay ; Baasandorj, Tsogtbayar ; Dykes, Linda.
Cereal Chemistry.  100 (2023)  6 - p. 1357-1368 , 2023
Link: https://doi.org/10.1002/..
 
?
2

Comparison of different experimental breadmaking methods an..:

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, Senay
Cereal Chemistry.  97 (2020)  2 - p. 515-526 , 2020
Link: https://doi.org/10.1002/..
 
?
3

Physicochemical and bread‐making characteristics of millstr..:

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, Senay
Cereal Chemistry.  98 (2020)  3 - p. 517-531 , 2020
Link: https://doi.org/10.1002/..
 
?
4

Evaluation of the quality scoring system of hard red spring..:

Baasandorj, Tsogtbayar ; Ohm, Jae-Bom ; Dykes, Linda.
International Journal of Food Properties.  21 (2018)  1 - p. 1017-1030 , 2018
Link: https://doi.org/10.1080/..
 
?
5

Effects of Kernel Vitreousness and Protein Level on Protein..:

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, Senay
Cereal Chemistry.  93 (2016)  4 - p. 426-434 , 2016
Link: https://doi.org/10.1094/..
 
?
6

Effect of Dark, Hard, and Vitreous Kernel Content on Protei..:

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, Senay
Cereal Chemistry.  92 (2015)  6 - p. 570-577 , 2015
Link: https://doi.org/10.1094/..
 
?
7

Effect of Kernel Size and Mill Type on Protein, Milling Yie..:

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Manthey, Frank.
Cereal Chemistry.  92 (2015)  1 - p. 81-87 , 2015
Link: https://doi.org/10.1094/..
 
?
8

Evaluation of the quality scoring system of hard red spring..:

Tsogtbayar Baasandorj ; Jae-Bom Ohm ; Linda Dykes.
http://dx.doi.org/10.1080/10942912.2018.1477160.  , 2018
Link: https://doi.org/10.1080/..
 
1-8