Works matching IS 00090352 AND DT 1998 AND VI 75 AND IP 3

Results: 20

Effect of Wheat Moisture Content on Meal Apparent Particle Size and Hardness Scores Determined by Near‐Infrared Reflectance Spectroscopy.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 386, doi. 10.1094/CCHEM.1998.75.3.386

By:

Gaines, Charles S.;
Windham, William R.

Publication type:

Article

Digital Image Analysis Method for Rapid Measurement of Rice Degree of Milling.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 380, doi. 10.1094/CCHEM.1998.75.3.380

By:

Liu, W.;
Tao, Y.;
Siebenmorgen, T. J.;
Chen, H.

Publication type:

Article

A Rapid Method for Quantitation of Insoluble Polymeric Proteins in Flour.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 374, doi. 10.1094/CCHEM.1998.75.3.374

By:

Bean, S. R.;
Lyne, R. K.;
Tilley, K. A.;
Chung, O. K.;
Lookhart, G. L.

Publication type:

Article

Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 365, doi. 10.1094/CCHEM.1998.75.3.365

By:

Qian, June;
Rayas‐Duarte, Patricia;
Grant, Linda

Publication type:

Article

Evaluation of the Entanglement Molecular Weights of Maize Starches from Solution Rheological Measurements.

Published in:: Cereal Chemistry, 1998, v. 75, n. 3, p. 360, doi. 10.1094/CCHEM.1998.75.3.360
Publication type:: Article

Solution Viscoelastic Properties of OATRIM‐10 and Cooked Oat Bran.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 354, doi. 10.1094/CCHEM.1998.75.3.354

By:

Carriere, C. J.;
Inglett, G. E.

Publication type:

Article

Isolation of Water‐Miscible High‐Oil Fractions from Starch‐Oil Composites.

Published in:: Cereal Chemistry, 1998, v. 75, n. 3, p. 351, doi. 10.1094/CCHEM.1998.75.3.351
Publication type:: Article

Formation of Resistant Starch by a Twin‐Screw Extruder.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 346, doi. 10.1094/CCHEM.1998.75.3.346

By:

Unlu, Emine;
Faller, James F.

Publication type:

Article

Effect of Extrusion Process Parameters on the Quality of Buckwheat Flour Mixes.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 338, doi. 10.1094/CCHEM.1998.75.3.338

By:

Rayas‐Duarte, P.;
Majewska, K.;
Doetkott, C.

Publication type:

Article

Effects of Enzymes and Oxidizing Agents on Shear Stress Relaxation of Wheat Flour Dough: Additions of Protease, Glucose Oxidase, Ascorbic Acid, and Potassium Bromate.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 331, doi. 10.1094/CCHEM.1998.75.3.331

By:

Wikström, Katarina;
Eliasson, Ann‐Charlotte

Publication type:

Article

Physical Properties of Extruded Wheat Starch‐Additive Mixtures.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 325, doi. 10.1094/CCHEM.1998.75.3.325

By:

Singh, N.;
Cairns, P.;
Morris, V. J.;
Smith, A. C.

Publication type:

Article

Objective Rollability Method for Corn Tortilla Texture Measurement.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 320, doi. 10.1094/CCHEM.1998.75.3.320

By:

Suhendro, E. L.;
Almeida‐Dominguez, H. D.;
Rooney, L. W.;
Waniska, R. D.

Publication type:

Article

Optimal Geometries for the Development of Rice Quality Spectroscopic Chemometric Models.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 315, doi. 10.1094/CCHEM.1998.75.3.315

By:

Barton, F. E.;
Windham, W. R.;
Champagne, E. T.;
Lyon, B. G.

Publication type:

Article

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 308, doi. 10.1094/CCHEM.1998.75.3.308

By:

Baker, L. A.;
Rayas‐Duarte, P.

Publication type:

Article

Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 301, doi. 10.1094/CCHEM.1998.75.3.301

By:

Baker, L. A.;
Rayas‐Duarte, P.

Publication type:

Article

Measuring and Modeling Grain Sorption Equilibria of Amaranth Grains.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 297, doi. 10.1094/CCHEM.1998.75.3.297

By:

Pollio, María Lucía;
Tolaba, Marcela P.;
Suárez, Constantino

Publication type:

Article

Structure of Lysophosphatidylglyceryl‐Remazolbrilliant Blue (LPG‐RBB) from the Surface of Dyed Wheat Starch Granules.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 294, doi. 10.1094/CCHEM.1998.75.3.294

By:

Seguchi, Masaharu;
Kanenaga, Kazuko

Publication type:

Article

Origins of the Poor Filtration Characteristics of Wheat Starch Hydrolysates.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 289, doi. 10.1094/CCHEM.1998.75.3.289

By:

Matser, Ariette M.;
Steeneken, Peter A. M.

Publication type:

Article

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 282, doi. 10.1094/CCHEM.1998.75.3.282

By:

Kim, Yang;
Lee, Young Choon;
Kim, Kwang Ok

Publication type:

Article

Structure and Pasting Properties of Oat Starch.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 273, doi. 10.1094/CCHEM.1998.75.3.273

By:

Zhou, Meixue;
Robards, Kevin;
Glennie‐Holmes, Malcolm;
Helliwell, Stuart

Publication type:

Article