Consulta: (autoria:"LORENZ, K.")
Registros recuperados: 20
Data/hora: 16/06/2024 01:07:36

LORENZ, K. The history, development, and utilization of triticale. Critical Reviews in Food Technology, v. 5, p. 175-280, 1974.
Biblioteca(s): Embrapa Trigo.

LORENZ, K. Food use triticale hybrid of wheat and rye can be used in breads, rolls, and noodles. Food Technology, Chicago, v. 26, p. 66-74, 1972.
Biblioteca(s): Embrapa Trigo.

LORENZ, K. Ergot from triticale chemical composition and rheological characteristics. Lebesmittel-Wissenschaltf + Technologie, v. 11, p. 70-73, 1978.
Biblioteca(s): Embrapa Trigo.

LORENZ, K. Les fondementes de l'ethologie. Paris : Flammarion, 1984. 419p.
Biblioteca(s): Embrapa Gado de Corte.

LORENZ, K. Les fondements de l'ethologie. Paris: Flammarion, 1984. 426 p. il. Traduzido do alemao por Jeanne Etore.
Biblioteca(s): Embrapa Pantanal; Embrapa Semiárido.

LORENZ, K.; LAL, R. Carbon Sequestration in Forest Ecosystems. Springer eBooks. XIX, 277p. 19 illus. in color. digital.
URL: https://dx.doi.org/10.1007/978-90-481-3266-9
Biblioteca(s): Ebooks.

LORENZ, K.; LAL, R. Carbon sequestration in forest ecosystems. Dordercht: Springer, 2010. 277 p.
Biblioteca(s): Embrapa Florestas.

LORENZ, K.; WELSH, J. R. Alpha amylase and protease activity of maturing triticale and its parental species. Lebesmittel-Wissenschaltf + Technologie, v. 9, p. 7-1, 1976.
Biblioteca(s): Embrapa Trigo.

KISSELL, L. T.; LORENZ, K. Performance of triticale flours in tests for soft wheat quality. Cereal Chemistry, Minnesota, v. 53, n. 2, p. 233-241, 1976.
Biblioteca(s): Embrapa Trigo.

LORENZ, K. J.; KULP, K. Handbook of cereal science and technology. New York: Marcel Dekker, 1991. 882p.
Biblioteca(s): Embrapa Clima Temperado.

LORENZ, K. L.; KULP, K. Handbook of Cereal Science and Technology New York, Marcel Dekker, 1991 882 p. Food and science and techonology, 41
Biblioteca(s): Embrapa Mandioca e Fruticultura.

LORENZ, K.; REUTER, F. W. Mineral composition of developing wheat, rye, and triticale. Cereal Chemistry, Minnesota, v. 53, n. 5, p. 683-691, 1976.
Biblioteca(s): Embrapa Trigo.

KULP, K.; LORENZ, K.; BRUMMER, J. ed. Frozen and refrigerated doughs and batters. St. Paul: American Association of Cereal Chemistry, 1995. 280p.
Biblioteca(s): Embrapa Agroindústria de Alimentos.

LORENZ, K. J.; KULP, K. (ed.). Handbook of cereal science and technology. New York: Marcel Dekker, 1991. 882 p.
Biblioteca(s): Embrapa Agropecuária Oeste; Embrapa Uva e Vinho.

BECKER, R.; LORENZ, K.; SAUNDERS, R. M. Saccharides of maturing triticale, wheat, and rye. Agricultural and Food Chemistry, v. 25, n. 5, p. 1115-1117, 1977.
Biblioteca(s): Embrapa Trigo.

LORENZ, K.; WELSH, J.; NORMANN, R.; BEETNER, G.; FREY, A. Extrusion processing of triticale. Journal of Food Science, Chicago, v. 39, p. 572-576, 1974.
Biblioteca(s): Embrapa Trigo.

STONE, M.; EOFF, L.; LORENZ, K.; HÄBERLI, G.; ALLVIN, B. Correction equation development for falling number values from ground wheat meals. Cereal Chemistry, Minnesota, v. 71, n. 3, p. 269-271, 1994.
Biblioteca(s): Embrapa Trigo.

JAMES, C.; COURTNEY, D. L. D.; LORENZ, K. Rice bran-soy blends as protein supplements in cookies. International Journal of Food Science and Technology, v. 24, p. 495-502, 1989.
Biblioteca(s): Embrapa Trigo.

LORENZ, K.; MAGA, J.; SIZER, C.; WELSH, J. Variability in the limiting amino acid and fatty acid composition of winter wheats and triticales. Journal of Agricultural and Food Chemistry, Washington, v. 23, n. 5, p. 932-938, 1975.
Biblioteca(s): Embrapa Trigo.

SA, J. C. de M.; LAL, R.; CERRI, C. C.; LORENZ, K.; HUNGRIA, M.; CARVALHO, P. C. de F. Low-carbon agriculture in South America to mitigate global climate change and advance food security. Environment International, v. 98, p. 102-112, 2017.
Biblioteca(s): Embrapa Soja.