Protein at 69 kDa Expressed During the Initial Maturation Stage of Buckwheat (Fagopyrum esculentum) Seed Development.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 321, doi. 10.1094/CCHEM.1999.76.2.321
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 1999 AND VI 76 AND IP 2
Results: 25
1
2
Effect of Specific Mechanical Energy on Protein Bodies and α‐Zeins in Corn Flour Extrudates.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 316, doi. 10.1094/CCHEM.1999.76.2.316
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- Publication type:
- Article
3
β‐Glucan and Flour Yield of Hull‐less Barley.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 314, doi. 10.1094/CCHEM.1999.76.2.314
- Publication type:
- Article
4
Physicochemical Properties of Flours that Relate to Sorghum Couscous Quality.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 308, doi. 10.1094/CCHEM.1999.76.2.308
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- Publication type:
- Article
5
Evaluation of a Two‐Step Baking Procedure for Convenience Sponge Cakes.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 303, doi. 10.1094/CCHEM.1999.76.2.303
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- Publication type:
- Article
6
Quantitation and Reproducibility Problems in Reversed‐Phase and Size‐Exclusion HPLC Analyses of Wheat Proteins.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 299, doi. 10.1094/CCHEM.1999.76.2.299
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- Publication type:
- Article
7
Starch‐Lipid Interactions in Common, Waxy, ae du, and ae su2 Maize Starches Examined by Differential Scanning Calorimetry.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 292, doi. 10.1094/CCHEM.1999.76.2.292
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- Publication type:
- Article
8
Amylose and Amylopectin Interact in Retrogradation of Dispersed High‐Amylose Starches.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 282, doi. 10.1094/CCHEM.1999.76.2.282
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- Publication type:
- Article
9
Isolation and Identification of a Wheat Flour Compound Causing Sticky Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 276, doi. 10.1094/CCHEM.1999.76.2.276
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- Publication type:
- Article
10
Fate of Dwarf Bunt Fungus Teliospores During Milling of Wheat into Flour.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 270, doi. 10.1094/CCHEM.1999.76.2.270
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- Publication type:
- Article
11
Characterization of Monomeric and Glutenin Polymeric Proteins of Hard Red Spring Wheats During Grain Development by Multistacking SDS‐PAGE and Capillary Zone Electrophoresis.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 261, doi. 10.1094/CCHEM.1999.76.2.261
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- Publication type:
- Article
12
Identification of Wheat Lines Possessing the 1AL.1RS or 1BL.1RS Wheat‐Rye Translocation by Near‐Infrared Reflectance Spectroscopy.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 255, doi. 10.1094/CCHEM.1999.76.2.255
- By:
- Publication type:
- Article
13
Wheat Grain Hardness Among Chromosome 5D Homozygous Recombinant Substitution Lines Using Different Methods of Measurement.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 249, doi. 10.1094/CCHEM.1999.76.2.249
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- Publication type:
- Article
14
Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 243, doi. 10.1094/CCHEM.1999.76.2.243
- By:
- Publication type:
- Article
15
Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single‐Screw Extrusion Cooking of Rice Flour.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 236, doi. 10.1094/CCHEM.1999.76.2.236
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- Publication type:
- Article
16
Study of Water in Dough Using Nuclear Magnetic Resonance.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 231, doi. 10.1094/CCHEM.1999.76.2.231
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- Publication type:
- Article
17
Effects of Low Molecular Weight Carbohydrates on Farinograph Characteristics and Staling Endotherms of Wheat Flour‐Water Doughs.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 227, doi. 10.1094/CCHEM.1999.76.2.227
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- Publication type:
- Article
18
Effects of Temperature on Sorption of Water by Wheat Gluten Determined Using Deuterium Nuclear Magnetic Resonance.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 219, doi. 10.1094/CCHEM.1999.76.2.219
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- Publication type:
- Article
19
Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 213, doi. 10.1094/CCHEM.1999.76.2.213
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- Publication type:
- Article
20
Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High‐Amylose Starches.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 204, doi. 10.1094/CCHEM.1999.76.2.204
- By:
- Publication type:
- Article
21
Characterization of the Carbohydrates of Nonreduced Glutenin Fractionated by Multistacking SDS‐PAGE from Two Hard Red Spring Wheat Flours.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 198, doi. 10.1094/CCHEM.1999.76.2.198
- By:
- Publication type:
- Article
22
Rheological Method for Evaluating Endoproteolytic Enzyme Activity.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 195, doi. 10.1094/CCHEM.1999.76.2.195
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- Publication type:
- Article
23
Measurement of the Time‐Dependent Appearance of Discolored Spots in Alkaline Noodles by Image Analysis.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 189, doi. 10.1094/CCHEM.1999.76.2.189
- By:
- Publication type:
- Article
24
Functional Properties of Cross‐Linked and Hydroxypropylated Waxy Hull‐less Barley Starches.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 182, doi. 10.1094/CCHEM.1999.76.2.182
- By:
- Publication type:
- Article
25
Thermal Properties of Starch in Corn Variants Isolated After Chemical Mutagenesis of Inbred Line B73.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 2, p. 175, doi. 10.1094/CCHEM.1999.76.2.175
- By:
- Publication type:
- Article