Works matching IS 00090352 AND DT 2020 AND VI 97 AND IP 4
Results: 16
Effect of hydration on physical grain quality of durum wheat.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 877, doi. 10.1002/cche.10311
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- Article
Effect of abiotic stress on bioactive compound production in germinated brown rice.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 868, doi. 10.1002/cche.10310
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- Article
Corrigendum.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 888, doi. 10.1002/cche.10309
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- Article
Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 859, doi. 10.1002/cche.10308
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Effect of storage, initial grain moisture, and fumigation on rheological quality of wheat stored in hot steppe climate.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 849, doi. 10.1002/cche.10307
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- Article
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 739, doi. 10.1002/cche.10306
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Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 836, doi. 10.1002/cche.10305
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- Article
Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 827, doi. 10.1002/cche.10303
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- Article
Frost‐affected lentil (Lens culinaris M.) compositional changes through extrusion: Potential application for the food industry.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 818, doi. 10.1002/cche.10296
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- Article
Impact of kernel thickness on parboiled rice properties.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 755, doi. 10.1002/cche.10295
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Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 809, doi. 10.1002/cche.10294
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- Article
Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 795, doi. 10.1002/cche.10293
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- Article
Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 783, doi. 10.1002/cche.10292
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- Article
Investigation of phenolic compounds with antioxidant activity in barley and oats affected by variation in growing location.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 772, doi. 10.1002/cche.10291
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- Article
High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 762, doi. 10.1002/cche.10290
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- Article
Issue Information.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 4, p. 735, doi. 10.1002/cche.10174
- Publication type:
- Article