Works matching IS 00090352 AND DT 2025 AND VI 102 AND IP 1
Results: 19
Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 226, doi. 10.1002/cche.10858
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Optimizing lab methods for consistent rice milling analysis.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 199, doi. 10.1002/cche.10856
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The role of red rice in craft beer: A sensory and nutritional evaluation.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 211, doi. 10.1002/cche.10854
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Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 157, doi. 10.1002/cche.10853
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Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 181, doi. 10.1002/cche.10852
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Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 167, doi. 10.1002/cche.10851
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Effect of tea polyphenols on the quality of frozen cooked noodles.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 117, doi. 10.1002/cche.10850
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Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 144, doi. 10.1002/cche.10849
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Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 80, doi. 10.1002/cche.10848
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Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 89, doi. 10.1002/cche.10847
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Anti‐mold properties of fermented apple juice in bread.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 5, doi. 10.1002/cche.10845
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Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 53, doi. 10.1002/cche.10843
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- Article
Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray‐dried probiotic Lactobacillus casei powder.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 64, doi. 10.1002/cche.10842
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- Article
Ultrasonic‐assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 34, doi. 10.1002/cche.10841
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Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 23, doi. 10.1002/cche.10840
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Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 11, doi. 10.1002/cche.10839
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The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum).
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 126, doi. 10.1002/cche.10831
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- Article
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread.
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- Cereal Chemistry, 2025, v. 102, n. 1, p. 102, doi. 10.1002/cche.10821
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Issue Information.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 1, p. 1, doi. 10.1002/cche.10796
- Publication type:
- Article