An Automated System for the Continuous Measurement of Time‐Dependent Changes in Noodle Color.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 356, doi. 10.1094/CCHEM.1997.74.3.356
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- Publication type:
- Article
Works matching IS 00090352 AND DT 1997 AND VI 74 AND IP 3
Results: 31
1
2
Some Nutritional and Functional Properties of Karkade (Hibiscus sabdariffa) Seed Products.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 352, doi. 10.1094/CCHEM.1997.74.3.352
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- Publication type:
- Article
3
Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 344, doi. 10.1094/CCHEM.1997.74.3.344
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- Publication type:
- Article
4
Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 337, doi. 10.1094/CCHEM.1997.74.3.337
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- Publication type:
- Article
5
Factors in Hard Wheat Flour Responsible for Reduced Cookie Spread.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 330, doi. 10.1094/CCHEM.1997.74.3.330
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- Publication type:
- Article
6
Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 326, doi. 10.1094/CCHEM.1997.74.3.326
- By:
- Publication type:
- Article
7
Two Metal Ions Improve Brightness in Wheat‐Dough Products and Affect Aqueous Dispersion of Gluten.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 318, doi. 10.1094/CCHEM.1997.74.3.318
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- Publication type:
- Article
8
Action of Oxidants on Water Sorption, <sup>2</sup>H Nuclear Magnetic Resonance Mobility, and Glass Transition Behavior of Gluten.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 312, doi. 10.1094/CCHEM.1997.74.3.312
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- Publication type:
- Article
9
Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 304, doi. 10.1094/CCHEM.1997.74.3.304
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- Publication type:
- Article
10
Whole Grain Amylose Analysis in Maize Using Near‐Infrared Transmittance Spectroscopy.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 300, doi. 10.1094/CCHEM.1997.74.3.300
- By:
- Publication type:
- Article
11
Effect of Tristearin and Other Functional Fats on Blood Lipids in Hamsters.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 297, doi. 10.1094/CCHEM.1997.74.3.297
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- Publication type:
- Article
12
Effect of Barley β‐Glucan in Durum Wheat Pasta on Human Glycemic Response.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 293, doi. 10.1094/CCHEM.1997.74.3.293
- By:
- Publication type:
- Article
13
Thermal Properties of Starch from Selected Maize (Zea mays L.) Mutants During Development.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 288, doi. 10.1094/CCHEM.1997.74.3.288
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- Publication type:
- Article
14
Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 284, doi. 10.1094/CCHEM.1997.74.3.284
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- Publication type:
- Article
15
Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 281, doi. 10.1094/CCHEM.1997.74.3.281
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- Publication type:
- Article
16
Evaluation of the Displacement Value as a Method to Detect Reduced Corn Wet‐Milling Quality.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 274, doi. 10.1094/CCHEM.1997.74.3.274
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- Publication type:
- Article
17
Effects of Maize Hybrid and Meal Drying Conditions on Yield and Quality of Extracted Zein.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 268, doi. 10.1094/CCHEM.1997.74.3.268
- By:
- Publication type:
- Article
18
Pilot‐Plant Wet‐Milling Process for Producing Corn Gluten Meal.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 264, doi. 10.1094/CCHEM.1997.74.3.264
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- Publication type:
- Article
19
Factors Affecting Yield and Composition of Zein Extracted from Commercial Corn Gluten Meal.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 258, doi. 10.1094/CCHEM.1997.74.3.258
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- Publication type:
- Article
20
Effect of Sodium Hydroxide, Calcium Hydroxide, and Potassium Hydroxide on Debranning of Corn.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 254, doi. 10.1094/CCHEM.1997.74.3.254
- By:
- Publication type:
- Article
21
Hybrid‐Dependent Effect of Lactic Acid on Corn Starch Yields.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 249, doi. 10.1094/CCHEM.1997.74.3.249
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- Publication type:
- Article
22
Rheological Properties of Full‐Formula Doughs Derived from Near‐Isogenic 1BL/1RS Translocation Lines.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 242, doi. 10.1094/CCHEM.1997.74.3.242
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- Publication type:
- Article
23
Ultrastructure of Developing Hard and Soft Red Winter Wheats After Air‐ and Freeze‐Drying and Its Relationship to Endosperm Texture.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 235, doi. 10.1094/CCHEM.1997.74.3.235
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- Publication type:
- Article
24
Characterization and Quantification of Native Glutenin Aggregates by Multistacking Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS‐PAGE) Procedures.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 229, doi. 10.1094/CCHEM.1997.74.3.229
- By:
- Publication type:
- Article
25
Microstructure and Composition of Digitaria exilis Stapf (acha): A Potential Crop.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 224, doi. 10.1094/CCHEM.1997.74.3.224
- By:
- Publication type:
- Article
26
Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 216, doi. 10.1094/CCHEM.1997.74.3.216
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- Publication type:
- Article
27
Authentication of Rice by Three‐Sided Image Analysis of Kernels Using Two Mirrors.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 212, doi. 10.1094/CCHEM.1997.74.3.212
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- Publication type:
- Article
28
Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 207, doi. 10.1094/CCHEM.1997.74.3.207
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- Publication type:
- Article
29
Fortifying Bread with Each of Three Antioxidants.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 202, doi. 10.1094/CCHEM.1997.74.3.202
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- Publication type:
- Article
30
Properties and Protein Quality in Growing Rats of a Low‐Glutelin Content Rice Mutant.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 200, doi. 10.1094/CCHEM.1997.74.3.200
- By:
- Publication type:
- Article
31
Scanning Probe Microscopes—Applications in Cereal Science.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 3, p. 193, doi. 10.1094/CCHEM.1997.74.3.193
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- Publication type:
- Article