Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1313, doi. 10.1002/cche.10359
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2020 AND VI 97 AND IP 6
Results: 22
1
2
Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1303, doi. 10.1002/cche.10358
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- Publication type:
- Article
3
Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1290, doi. 10.1002/cche.10357
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- Publication type:
- Article
4
Gelatinization kinetics and starch particle structure of formula feed in limited water system employing homogeneous thermal treatments.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1281, doi. 10.1002/cche.10354
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- Publication type:
- Article
5
Unique microstructure, physical, and pasting properties of rice grains produced in Thai upland area.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1270, doi. 10.1002/cche.10353
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- Publication type:
- Article
6
Efficiency of grain cleaner to increase test weight in wheat (Triticum aestivum).
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1263, doi. 10.1002/cche.10352
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- Publication type:
- Article
7
Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1254, doi. 10.1002/cche.10351
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- Publication type:
- Article
8
Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1244, doi. 10.1002/cche.10349
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- Publication type:
- Article
9
Antioxidant properties of free and bound phenolic acids from bran, spent grain, and sorghum seeds.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1236, doi. 10.1002/cche.10348
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- Publication type:
- Article
10
Processing and quality aspects of bulgur from Triticum durum.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1099, doi. 10.1002/cche.10347
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- Publication type:
- Article
11
On the use of native corn starch as a standard reference material for falling number.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1227, doi. 10.1002/cche.10346
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- Publication type:
- Article
12
Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1216, doi. 10.1002/cche.10344
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- Publication type:
- Article
13
Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1204, doi. 10.1002/cche.10342
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- Publication type:
- Article
14
Nutrient potential and mineral contents of some vegetable cluster bean genotypes.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1193, doi. 10.1002/cche.10341
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- Publication type:
- Article
15
Development of a method for determining oil absorption capacity in pulse flours and protein materials.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1111, doi. 10.1002/cche.10339
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- Publication type:
- Article
16
Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1183, doi. 10.1002/cche.10338
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- Publication type:
- Article
17
Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1172, doi. 10.1002/cche.10337
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- Publication type:
- Article
18
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1158, doi. 10.1002/cche.10336
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- Publication type:
- Article
19
From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1148, doi. 10.1002/cche.10335
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- Publication type:
- Article
20
Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1133, doi. 10.1002/cche.10334
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- Publication type:
- Article
21
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1118, doi. 10.1002/cche.10333
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- Publication type:
- Article
22
Issue Information.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 6, p. 1095, doi. 10.1002/cche.10176
- Publication type:
- Article