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Changes in Australian wheat quality over the last 150 years
Qura Tul Ain Riaz
Research output
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Thesis
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Doctoral Thesis
331
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Dive into the research topics of 'Changes in Australian wheat quality over the last 150 years'. Together they form a unique fingerprint.
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Keyphrases
Australian Wheat
100%
Wheat Quality
100%
Protein Composition
100%
Grain Quality
71%
Protein Content
57%
Loaf Volume
57%
Wheat Varieties
42%
Quality Traits
42%
Dough Quality
42%
Dough Rheology
42%
Australia
28%
Wheat
28%
Wheat Breeding
28%
Traditional Varieties
28%
Baking Quality
28%
Protein Quality
28%
Grain Protein Content
28%
Dough Stability
28%
Mixing Time
28%
Glutenin
28%
Quality Analysis
28%
Dough Mixing
28%
Old Varieties
28%
Fructan
28%
Harvest Year
28%
Decreasing Trend
14%
Australian Agriculture
14%
Environmental Impact
14%
Export Markets
14%
Yield Resistance
14%
Quality Parameters
14%
Peak Width
14%
Domestic Market
14%
Breeding Program
14%
Disease Resistance
14%
Wheat Grain
14%
Flour
14%
Dough Strength
14%
High Protein
14%
Exporters
14%
Yield Increase
14%
Yield Improvement
14%
Publicly Available
14%
Significant Trend
14%
Grain Protein
14%
Genomic Selection
14%
Physical Quality Parameters
14%
Polymeric Proteins
14%
High Grain
14%
Multiple Genes
14%
Wheat Flour
14%
Stability Time
14%
Genome-wide Association Study
14%
White Flour
14%
Compositional Parameters
14%
End-use Quality
14%
New Variety
14%
Gliadin Content
14%
Color Analysis
14%
Stability Trends
14%
Dough Extensibility
14%
Gabo
14%
White Color
14%
Mixograph
14%
Rmax
14%
Consistent Selection
14%
High Accumulation
14%
Overlapping Genes
14%
Food Science
White Flour
14%