Extraction of Wheat Starch with Aqueous Sodium Hydroxide.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 851, doi. 10.1094/CCHEM.1997.74.6.851
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- Publication type:
- Article
Works matching IS 00090352 AND DT 1997 AND VI 74 AND IP 6
Results: 32
1
2
Subject Index.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 874, doi. 10.1094/CCHEM.1997.74.6.874
- Publication type:
- Article
3
Index to Volume 74 Author Index.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 869, doi. 10.1094/CCHEM.1997.74.6.869
- Publication type:
- Article
4
Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium‐Grain Rice cv. Bengal.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 864, doi. 10.1094/CCHEM.1997.74.6.864
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- Publication type:
- Article
5
Distribution of Fusarium Molds and Fumonisins in Dry‐Milled Corn Fractions.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 858, doi. 10.1094/CCHEM.1997.74.6.858
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- Publication type:
- Article
6
Interactions of Protein and Starch Studied Through Amyloglucosidase Action.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 846, doi. 10.1094/CCHEM.1997.74.6.846
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- Publication type:
- Article
7
Modeling Cereal Grain Drying with Variable Diffusivity.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 842, doi. 10.1094/CCHEM.1997.74.6.842
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- Publication type:
- Article
8
Thermal Properties of Starch from 62 Exotic Maize (Zea mays L.) Lines Grown in Two Locations.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 837, doi. 10.1094/CCHEM.1997.74.6.837
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- Publication type:
- Article
9
Hydrodynamic Chromatography of Waxy Maize Starch.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 832, doi. 10.1094/CCHEM.1997.74.6.832
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- Publication type:
- Article
10
Influence of Gliadin‐Rich Subfractions of Glenlea Wheat on the Mixing Characteristics of Wheat Flour.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 791, doi. 10.1094/CCHEM.1997.74.6.791
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- Publication type:
- Article
11
Effect of Rice Kernel Thickness on Degree of Milling and Associated Optical Measurements.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 821, doi. 10.1094/CCHEM.1997.74.6.821
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- Publication type:
- Article
12
Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 814, doi. 10.1094/CCHEM.1997.74.6.814
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- Publication type:
- Article
13
Water Distribution in Frozen Lean Wheat Doughs.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 806, doi. 10.1094/CCHEM.1997.74.6.806
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- Publication type:
- Article
14
Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 800, doi. 10.1094/CCHEM.1997.74.6.800
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- Publication type:
- Article
15
Quantifying Surface Lipid Content of Milled Rice via Visible/Near‐Infrared Spectroscopy.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 826, doi. 10.1094/CCHEM.1997.74.6.826
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- Publication type:
- Article
16
Quantitative Determination of High Molecular Weight Glutenin Subunits of Hard Red Spring Wheat by SDS‐PAGE. II. Quantitative Effects of Individual Subunits on Breadmaking Quality Characteristics.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 786, doi. 10.1094/CCHEM.1997.74.6.786
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- Publication type:
- Article
17
Quantitative Determination of High Molecular Weight Glutenin Subunits of Hard Red Spring Wheat by SDS‐PAGE. I. Quantitative Effects of Total Amounts on Breadmaking Quality Characteristics.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 781, doi. 10.1094/CCHEM.1997.74.6.781
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- Publication type:
- Article
18
A Study of Maize Endosperm Hardness in Relation to Amylose Content and Susceptibility to Damage.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 776, doi. 10.1094/CCHEM.1997.74.6.776
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- Publication type:
- Article
19
Properties and Microstructure of Plasticized Zein Films.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 771, doi. 10.1094/CCHEM.1997.74.6.771
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- Publication type:
- Article
20
Quantitative Analysis of Corn Zeins by Capillary Electrophoresis.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 766, doi. 10.1094/CCHEM.1997.74.6.766
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- Publication type:
- Article
21
Separation of Wheat Proteins by Two‐Dimensional Reversed‐Phase High‐Performance Liquid Chromatography Plus Free Zone Capillary Electrophoresis.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 758, doi. 10.1094/CCHEM.1997.74.6.758
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- Publication type:
- Article
22
Effects of Granular Structures on the Pasting Behaviors of Starches.
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- Cereal Chemistry, 1997, v. 74, n. 6, p. 750, doi. 10.1094/CCHEM.1997.74.6.750
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- Publication type:
- Article
23
Determination of Damaged Starch and Diastatic Activity in Wheat Flour Using a Flow‐Injection Analysis Biosensor Method.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 745, doi. 10.1094/CCHEM.1997.74.6.745
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- Article
24
Effects of Baking Temperature on Crumb‐Staling Kinetics.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 710, doi. 10.1094/CCHEM.1997.74.6.710
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- Publication type:
- Article
25
Influence of Kernel Size and Shriveling on Soft Wheat Milling and Baking Quality.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 700, doi. 10.1094/CCHEM.1997.74.6.700
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- Publication type:
- Article
26
Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 739, doi. 10.1094/CCHEM.1997.74.6.739
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- Publication type:
- Article
27
Factors Affecting Viscosity of Slurries of Oat Groat Flours.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 722, doi. 10.1094/CCHEM.1997.74.6.722
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- Publication type:
- Article
28
Comparison of Work Input Requirement on Laboratory‐Scale and Industrial‐Scale Mechanical Dough Development Mixers.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 715, doi. 10.1094/CCHEM.1997.74.6.715
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- Publication type:
- Article
29
Milling of Regular and Waxy Starch Hull‐less Barleys for the Production of Bran and Flour.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 693, doi. 10.1094/CCHEM.1997.74.6.693
- Publication type:
- Article
30
Starch Lipids of Barley and Malt.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 733, doi. 10.1094/CCHEM.1997.74.6.733
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- Article
31
Optimization of Temperature, Time, and Lactic Acid Concentration to Inactivate Lipoxygenase and Lipase and Preserve Phytase Activity in Barley (cv. Blenheim) During Soaking.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 727, doi. 10.1094/CCHEM.1997.74.6.727
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- Article
32
Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐d‐Glucan Extracted from Oat Products by an In Vitro Digestion System.
- Published in:
- Cereal Chemistry, 1997, v. 74, n. 6, p. 705, doi. 10.1094/CCHEM.1997.74.6.705
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- Publication type:
- Article