ARS Home
» Research
Product Quality and New Uses
(National Program 306) in OH
Corn, Soybean and Wheat Quality Research
- Protein and Kernel Hardness Profiles of Eastern Soft Wheat Desirable for Making Noodles and Tortilla
- Genetic Associations of the Quality Traits of Eastern Soft Wheat & Development of Germplasms Carrying Novel Functional and Agronomic Characteristics
- Development of Pre-Harvest Sprouting (PHS) Resistant Germplasms for Eastern U.S. Soft Winter (ESW) Wheat
- Development of Alpha-Amylase Immunoassays to Replace the Falling Number Method
- Mondelez Soft Wheat Quality
- Associations of Wheat Protein Quantity and Quality with Dough Mixing, Sheeting and Cracker Baking Quality
- Extra soft eastern U.S. soft wheat quality for making cookies, crackers, and cakes of improved quality
- Biochemical and Genetic Control of Eastern U.S. Soft Winter Wheat for Improved End-use Quality and Marketability
- Contributions of Soft Wheat Flour Constituents to Lactic Acid Solvent Retention Capacity