Zero Amylose Lines of Hull‐less Barley.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 190, doi. 10.1094/CCHEM.1997.74.2.190
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 1997 AND VI 74 AND IP 2
Results: 20
1
2
Comparison of Extraction Methods for Evaluating Zein Content of Maize Grain.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 188, doi. 10.1094/CCHEM.1997.74.2.188
- Publication type:
- Article
3
Properties of Starch Noodles as Affected by Sweetpotato Genotype.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 182, doi. 10.1094/CCHEM.1997.74.2.182
- By:
- Publication type:
- Article
4
Isolation of Hemicellulose from Corn Fiber by Alkaline Hydrogen Peroxide Extraction.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 176, doi. 10.1094/CCHEM.1997.74.2.176
- By:
- Publication type:
- Article
5
Effect of Lime on Gelatinization of Corn Flour and Starch.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 171, doi. 10.1094/CCHEM.1997.74.2.171
- By:
- Publication type:
- Article
6
Detoxification of Rapeseed Meal by Extrusion with an Added Basic Salt.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 168, doi. 10.1094/CCHEM.1997.74.2.168
- By:
- Publication type:
- Article
7
Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 163, doi. 10.1094/CCHEM.1997.74.2.163
- By:
- Publication type:
- Article
8
Amylose‐Lipid Complex Formation in Acetylated Pea Starch‐Lipid Systems.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 159, doi. 10.1094/CCHEM.1997.74.2.159
- By:
- Publication type:
- Article
9
Molecular Modeling of the N‐terminal Regions of High Molecular Weight Glutenin Subunits 7 and 5 in Relation to Intramolecular Disulfide Bond Formation.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 154, doi. 10.1094/CCHEM.1997.74.2.154
- By:
- Publication type:
- Article
10
Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 147, doi. 10.1094/CCHEM.1997.74.2.147
- By:
- Publication type:
- Article
11
Wet Fractionation of Garbanzo Bean and Pea Flours.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 141, doi. 10.1094/CCHEM.1997.74.2.141
- By:
- Publication type:
- Article
12
Development of Crispness in Cookies During Baking in an Industrial Oven.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 135, doi. 10.1094/CCHEM.1997.74.2.135
- By:
- Publication type:
- Article
13
Effect of Gaseous Acetic Acid on Dough Rheological and Breadmaking Properties.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 129, doi. 10.1094/CCHEM.1997.74.2.129
- By:
- Publication type:
- Article
14
Protein Distributions Among Hard Red Winter Wheat Varieties as Related to Environment and Baking Quality.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 123, doi. 10.1094/CCHEM.1997.74.2.123
- By:
- Publication type:
- Article
15
Purification and Characterization of a New Class of Insect α‐Amylase Inhibitors from Barley.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 119, doi. 10.1094/CCHEM.1997.74.2.119
- By:
- Publication type:
- Article
16
Cast Films from Soy Protein Isolates and Fractions.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 115, doi. 10.1094/CCHEM.1997.74.2.115
- By:
- Publication type:
- Article
17
Purification and Characterization of the Glutenin Subunits of Triticum tauschii, Progenitor of the D Genome in Hexaploid Bread Wheat.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 108, doi. 10.1094/CCHEM.1997.74.2.108
- By:
- Publication type:
- Article
18
Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near‐Isogenic Lines of Bread Wheat.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 102, doi. 10.1094/CCHEM.1997.74.2.102
- By:
- Publication type:
- Article
19
Changes in Water Absorption and Swollen Volume in Extruded Alkaline Peroxide Pretreated Rice Hulls.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 98, doi. 10.1094/CCHEM.1997.74.2.98
- By:
- Publication type:
- Article
20
Flavor of Cereal Products—A Review.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 2, p. 91, doi. 10.1094/CCHEM.1997.74.2.91
- By:
- Publication type:
- Article