Works matching IS 0009-0352 AND VI 92 AND IP 5 AND DT 2015
Results: 16
Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N
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Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 481, doi. 10.1094/CCHEM-12-14-0267-R
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- Article
Factors Governing Pasting Properties of Waxy Wheat Flours.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 529, doi. 10.1094/CCHEM-10-14-0209-R
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Optimization of Near-Infrared Reflectance Model in Measuring Gelatinization Characteristics of Rice Flour with a Rapid Viscosity Analyzer (RVA) and Differential Scanning Calorimeter (DSC).
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 522, doi. 10.1094/CCHEM-08-14-0171-R
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Evaluating the Performance of Gluten ELISA Test Kits: The Numbers Do Not Tell the Tale.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 513, doi. 10.1094/CCHEM-07-14-0166-R
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Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 504, doi. 10.1094/CCHEM-01-15-0007-R
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- Article
Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 497, doi. 10.1094/CCHEM-09-14-0180-R
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- Article
Physical, Compositional, and Wet-Milling Characteristics of Mexican Blue Maize (Zea mays L.) Landrace.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 491, doi. 10.1094/CCHEM-01-15-0001-R
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- Article
Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 475, doi. 10.1094/CCHEM-12-14-0258-R
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Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 466, doi. 10.1094/CCHEM-12-14-0262-R
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- Article
Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 460, doi. 10.1094/CCHEM-07-14-0152-R
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- Article
Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 455, doi. 10.1094/CCHEM-12-14-0252-R
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- Article
Effect of Mixing Time and Speed on Experimental Baking and Dough Testing with a 200 g Pin Mixer.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 449, doi. 10.1094/CCHEM-02-15-0021-R
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- Article
Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 441, doi. 10.1094/CCHEM-11-14-0232-R
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- Article
Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 434, doi. 10.1094/CCHEM-01-15-0017-R
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Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 427, doi. 10.1094/CCHEM-10-14-0204-R
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- Article