Viscosity Concerns with Rye Mashes Used for Ethanol Production.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 459, doi. 10.1094/CCHEM.1999.76.3.459
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 1999 AND VI 76 AND IP 3
Results: 25
1
2
Effect of Moisture Content on Thermomechanical Behavior of Concentrated Wheat Starch‐Water Preparations.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 452, doi. 10.1094/CCHEM.1999.76.3.452
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- Publication type:
- Article
3
Comparison of Yield and Composition of Oil Extracted from Corn Fiber and Corn Bran.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 449, doi. 10.1094/CCHEM.1999.76.3.449
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- Publication type:
- Article
4
Enthalpic Transitions in Native Starch Granules.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 444, doi. 10.1094/CCHEM.1999.76.3.444
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- Publication type:
- Article
5
General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 439, doi. 10.1094/CCHEM.1999.76.3.439
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- Publication type:
- Article
6
Chemical Composition of Barley Cultivars Fractionated by Weighing, Pneumatic Classification, Sieving, and Sorting on a Specific Gravity Table.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 434, doi. 10.1094/CCHEM.1999.76.3.434
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- Publication type:
- Article
7
Relationships Between Small‐Scale Wheat Quality Assays and Commercial Test Bakes.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 428, doi. 10.1094/CCHEM.1999.76.3.428
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- Publication type:
- Article
8
Environmental Conditions Causing Milled Rice Kernel Breakage in Medium‐Grain Varieties.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 426, doi. 10.1094/CCHEM.1999.76.3.426
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- Publication type:
- Article
9
Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 421, doi. 10.1094/CCHEM.1999.76.3.421
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- Publication type:
- Article
10
Soluble and Insoluble Dietary Fiber Content and Composition in Oat.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 417, doi. 10.1094/CCHEM.1999.76.3.417
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- Publication type:
- Article
11
Physicochemical Properties of Normal and Waxy Job's Tears (Coix lachryma‐jobi L.) Starch.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 413, doi. 10.1094/CCHEM.1999.76.3.413
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- Publication type:
- Article
12
Microdetermination of Surface Proteins of Wheat Starch Granules by Dye Binding.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 410, doi. 10.1094/CCHEM.1999.76.3.410
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- Publication type:
- Article
13
Depolymerization of the Glutenin Macropolymer During Mixing: II. Differences in Retention of Specific Glutenin Subunits.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 402, doi. 10.1094/CCHEM.1999.76.3.402
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- Publication type:
- Article
14
Depolymerization of the Glutenin Macropolymer During Dough Mixing: I. Changes in Levels, Molecular Weight Distribution, and Overall Composition.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 395, doi. 10.1094/CCHEM.1999.76.3.395
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- Publication type:
- Article
15
Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 389, doi. 10.1094/CCHEM.1999.76.3.389
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- Publication type:
- Article
16
Development of a Panel of Specific Monoclonal Antibodies to High Molecular Weight Glutenin Subunits and Their Application in Genetic Screening.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 380, doi. 10.1094/CCHEM.1999.76.3.380
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- Publication type:
- Article
17
Separation and Characterization of A‐ and B‐Type Starch Granules in Wheat Endosperm.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 375, doi. 10.1094/CCHEM.1999.76.3.375
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- Publication type:
- Article
18
Fate of Maize DNA During Steeping, Wet‐Milling, and Processing.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 371, doi. 10.1094/CCHEM.1999.76.3.371
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- Publication type:
- Article
19
Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 361, doi. 10.1094/CCHEM.1999.76.3.361
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- Publication type:
- Article
20
Effect of Zinc and Aluminum Ions in Breadmaking.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 355, doi. 10.1094/CCHEM.1999.76.3.355
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- Publication type:
- Article
21
A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 350, doi. 10.1094/CCHEM.1999.76.3.350
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- Publication type:
- Article
22
Paste Properties of Modified Starches from Partial Waxy Wheats.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 341, doi. 10.1094/CCHEM.1999.76.3.341
- By:
- Publication type:
- Article
23
Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 335, doi. 10.1094/CCHEM.1999.76.3.335
- By:
- Publication type:
- Article
24
Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen).
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 328, doi. 10.1094/CCHEM.1999.76.3.328
- By:
- Publication type:
- Article
25
Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 3, p. 325, doi. 10.1094/CCHEM.1999.76.3.325
- By:
- Publication type:
- Article