Works matching DE "AMYLOGRAPH"
Results: 16
Variation and Covariation of Milling- and Baking-quality Characteristics among Winter Rye Single-cross Hybrids.
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- Plant Breeding, 1994, v. 113, n. 4, p. 287, doi. 10.1111/j.1439-0523.1994.tb00738.x
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- Article
Quantitative-Genetic Basis of Sprouting Resistance in Rye.
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- Plant Breeding, 1991, v. 106, n. 3, p. 196, doi. 10.1111/j.1439-0523.1991.tb00501.x
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- Article
ESTIMATING TECHNOLOGICAL QUALITY IN WHEAT BY HAGBERG FALLING NUMBER AND AMYLOGRAPH PEAK VISCOSITY.
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- Zbornik Radova - A Periodical of Scientific Research on Field & Vegetable Crops, 2008, v. 45, n. 2, p. 21
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- Article
Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh.
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- Pakistan Journal of Analytical & Environmental Chemistry, 2015, v. 16, n. 2, p. 11
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- Article
Extração de β-glucanas de cevada e caracterização parcial do amido residual.
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- Ciência Rural, 2011, v. 41, n. 12, p. 2217, doi. 10.1590/S0103-84782011001200028
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- Article
EFFECT OF DRIED MORINGA ( MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES.
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- Journal of Food Quality, 2010, v. 33, n. 5, p. 660, doi. 10.1111/j.1745-4557.2010.00346.x
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- Article
Baking quality of wheat grain with regard to agrotechnical arrangements and location.
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- Archives of Agronomy & Soil Science, 2010, v. 56, n. 5, p. 589, doi. 10.1080/03650340902737888
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- Article
Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 424, doi. 10.17221/450/2016-CJFS
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- Article
Modelling of viscosity of fve selected cereals determined by traditonal methods.
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- Cereal Technology / Getreidetechnologie, 2021, v. 75, n. 4, p. 176, doi. 10.23789/1869-2303-2021-04-176
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- Article
Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb
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- International Journal of Food Properties, 2006, v. 9, n. 4, p. 609, doi. 10.1080/10942910600910095
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- Article
Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea ( Vigna unguiculata Walp. L.) flours.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 4, p. 355, doi. 10.1111/j.1365-2621.2004.00792.x
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- Article
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat.
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- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 6, p. 582, doi. 10.1080/10498850.2013.796581
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- Article
Rheological characteristics of dough from wheat-defatted flaxseed composite flours.
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- Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 299
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The Brabender® '3-Phase-System' indispensable for quality control, research and development.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 154, doi. 10.1111/j.1757-837X.2012.00165.x
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- Article
Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 971, doi. 10.1111/j.1365-2621.1989.tb07924.x
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Factors Affecting Wheat Flour Amylographic Maximum Viscosity.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 610, doi. 10.1111/j.1365-2621.1989.tb04664.x
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- Article