Found: 14
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Near-infrared reflectance calibrations for determining sucrose content in soybean breeding using artificial reference samples.
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- Plant Breeding, 2012, v. 131, n. 4, p. 531, doi. 10.1111/j.1439-0523.2012.01975.x
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- Article
Effect of hydrolysis and denaturation of wheat gluten on adhesive bond strength of wood joints.
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- Journal of Applied Polymer Science, 2013, v. 129, n. 5, p. 2429, doi. 10.1002/app.38686
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- Article
Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch.
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- Starch / Staerke, 2012, v. 64, n. 2, p. 157, doi. 10.1002/star.201100065
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- Article
Extrusion cooking properties of white and coloured rice varieties with different amylose content.
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- Starch / Staerke, 2011, v. 63, n. 2, p. 55, doi. 10.1002/star.201000086
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- Article
Citrate Starch - Application as Resistant Starch in Different Food Systems.
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- Starch / Staerke, 1999, v. 51, n. 10, p. 354, doi. 10.1002/(SICI)1521-379X(199910)51:10<354::AID-STAR354>3.0.CO;2-W
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- Article
Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2650, doi. 10.1111/ijfs.12599
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- Article
Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 8, p. 1825, doi. 10.1111/ijfs.12491
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- Article
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2221, doi. 10.1111/j.1365-2621.2012.03092.x
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- Article
Effects of pre-freezing, puree content and pasteurisation regime on colour stability of strawberry nectar made from puree.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 1, p. 144, doi. 10.1002/jsfa.3421
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- Article
Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat.
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- Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 339, doi. 10.1007/s11130-010-0194-0
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- Article
Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 661, doi. 10.1111/j.1365-2621.2009.02154.x
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- Article
The effects of chickpea on the functional properties of white and whole wheat bread.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 610, doi. 10.1111/j.1365-2621.2009.02174.x
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- Article
The application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 121, doi. 10.1111/j.1365-2621.2005.00987.x
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- Article
Utilization of barley (Hordeum vulgare L.) landraces in the highlands of West Shewa, Ethiopia.
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- Plant Genetic Resources: Characterisation & Utilisation, 2009, v. 7, n. 2, p. 154, doi. 10.1017/S1479262108123474
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- Article