Bioguided Fraction of Antioxidant Activity of Ethanol Extract from Tartary Buckwheat Bran.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 311, doi. 10.1094/CCHEM-06-12-0069-R
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2012 AND VI 89 AND IP 6
Results: 7
1
2
Effect of Grain Protein Concentration on Falling Number of Ungerminated Soft White Winter Wheat.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 307, doi. 10.1094/CCHEM-07-12-0085-RC
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- Publication type:
- Article
3
Effects of Allelic Variations in Wx-1, Glu-Dl, Glu-B3, and Pinb-Dl Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 296, doi. 10.1094/CCHEM-03-12-0034-R
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- Publication type:
- Article
4
Tibetan Hull-less Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 290, doi. 10.1094/CCHEM-03-12-0029-R
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- Publication type:
- Article
5
Comparison of Nutritional Compounds in Premature Green and Mature Yellow Whole Wheat in Korea.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 284, doi. 10.1094/CCHEM-05-11-0068
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- Publication type:
- Article
6
Extractability and Molecular Modifications of Gliadin and Glutenin Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 276, doi. 10.1094/CCHEM-01-12-0002
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- Publication type:
- Article
7
Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 269, doi. 10.1094/CCHEM-04-12-0047-R
- By:
- Publication type:
- Article