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1. A comparison of three systems of phenotypic selection for grain yield in three spring barley populations

Creator:: Hayes, Patrick M.
Abstract:: Concerns regarding the most effective means of evaluating segregating generations of spring barley prompted this investigation. Three methods of selection were considered: bulk, pedigree, and single seed descent. F₆ lines derived by each method were grown in a replicated yield trial. The effectiveness of each method was measured in terms...
Resource Type:: Masters Thesis
Full Text:: the members of my committee: Dr. Willis McCuistion, Dr. Roger Petersen, and Dr. Bruce Mackey. To

2. Formula, dough mixing methods, and keeping qualities of sweet yeast roll mix

Creator:: Robins, Barbara Ann
Resource Type:: Masters Thesis
Full Text:: & !il(t)r filml'ra ,. In o R e d a c t e d f o r P r i v a c y .firilo il;ilro lrrFe tr rrstlgD R e

3. Characteristics of frozen peaches as affected by various pre-freezing treatments

Creator:: Black, Verna Mae
Resource Type:: Masters Thesis
Full Text:: - tion to ©r* .tedrea Mackej foa? her counsel, guldano© and interest daring tills study* Without Mr abl

4. Application of the freeze-drying technique for microscopic study of fat in cake batter

Creator:: Pohl, Patricia Henry
Resource Type:: Masters Thesis
Full Text:: department of Poods and Nutrition r. ■i~~——— * Chairman of School Graduate Committee Dean of Graduate

5. The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

Creator:: Valassi, Kyriake Vlassios
Resource Type:: Dissertation
Full Text:: resonted j4z 2 r J9Tr Typed by Jean Proctor ACKNOWLEDGMENT The author wishes to express a special

6. The effect of ingredient variation on chemically-leavened batter and dough products

Creator:: Strauss, Marianne
Resource Type:: Masters Thesis
Full Text:: sincere apprecia tion to Dr. Andrea Mackey, without whose sound counsel, guidance and interest, this

7. The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

Creator:: Veal, Emagene Faye Elledge
Resource Type:: Masters Thesis
Full Text:: appreciation to Dr. Andrea Overman Mackey for the stimulating way in which she directed this study. lt is

8. The effect of freezing on microscopic structure and palatability of French-fried potatoes

Creator:: Lyman, Shirley Catherine Marie
Resource Type:: Masters Thesis

9. Heat transfer effects in forced geoheat recovery systems

Creator:: Hanson, Jonathan Mackey
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Jonathan Mackey Hanson for the

10. The predictive value of the Stanford scientific and the Engineering and physical science aptitude tests

Creator:: Cooprider, Harold Arthur
Resource Type:: Masters Thesis
Full Text:: SCIENCE July 19k7 p, ,, ç't Fk1 f., r' t'u11m f)o. F ¡qjci APPROVED: Acting Dean, School of

ScholarsArchive@OSU

1. A comparison of three systems of phenotypic selection for grain yield in three spring barley populations

2. Formula, dough mixing methods, and keeping qualities of sweet yeast roll mix

3. Characteristics of frozen peaches as affected by various pre-freezing treatments

4. Application of the freeze-drying technique for microscopic study of fat in cake batter

5. The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

6. The effect of ingredient variation on chemically-leavened batter and dough products

7. The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

8. The effect of freezing on microscopic structure and palatability of French-fried potatoes

9. Heat transfer effects in forced geoheat recovery systems

10. The predictive value of the Stanford scientific and the Engineering and physical science aptitude tests

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1. A comparison of three systems of phenotypic selection for grain yield in three spring barley populations

2. Formula, dough mixing methods, and keeping qualities of sweet yeast roll mix

3. Characteristics of frozen peaches as affected by various pre-freezing treatments

4. Application of the freeze-drying technique for microscopic study of fat in cake batter

5. The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

6. The effect of ingredient variation on chemically-leavened batter and dough products

7. The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

8. The effect of freezing on microscopic structure and palatability of French-fried potatoes

9. Heat transfer effects in forced geoheat recovery systems

10. The predictive value of the Stanford scientific and the Engineering and physical science aptitude tests

Limit your search