Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 582, doi. 10.1094/CCHEM.1999.76.4.582
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 1999 AND VI 76 AND IP 4
Results: 22
1
2
Thin‐Layer Models for Intermittent Drying of Rough Rice.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 577, doi. 10.1094/CCHEM.1999.76.4.577
- By:
- Publication type:
- Article
3
Predicting Scab, Vomitoxin, and Ergosterol in Single Wheat Kernels Using Near‐Infrared Spectroscopy.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 573, doi. 10.1094/CCHEM.1999.76.4.573
- By:
- Publication type:
- Article
4
Influence of Water Absorption on the Processing and Quality of Oriental Noodles.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 566, doi. 10.1094/CCHEM.1999.76.4.566
- By:
- Publication type:
- Article
5
Effects of Mixing Conditions on Pasta Dough Development and Biochemical Changes.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 558, doi. 10.1094/CCHEM.1999.76.4.558
- By:
- Publication type:
- Article
6
Prediction of Starch Amylose Content Versus Total Grain Amylose Content in Corn by Near‐Infrared Transmittance Spectroscopy.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 552, doi. 10.1094/CCHEM.1999.76.4.552
- By:
- Publication type:
- Article
7
Deduced Amino Acid Sequence of an α‐Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac Disease.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 548, doi. 10.1094/CCHEM.1999.76.4.548
- By:
- Publication type:
- Article
8
Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 541, doi. 10.1094/CCHEM.1999.76.4.541
- By:
- Publication type:
- Article
9
Use of Extensibility to Measure Corn Tortilla Texture.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 536, doi. 10.1094/CCHEM.1999.76.4.536
- By:
- Publication type:
- Article
10
Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 530, doi. 10.1094/CCHEM.1999.76.4.530
- By:
- Publication type:
- Article
11
Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 526, doi. 10.1094/CCHEM.1999.76.4.526
- By:
- Publication type:
- Article
12
Effects of Modulated Differential Scanning Calorimetry (MDSC) Variables on Thermodynamic and Kinetic Characteristics During Gelatinization of Waxy Rice Starch.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 519, doi. 10.1094/CCHEM.1999.76.4.519
- By:
- Publication type:
- Article
13
Postcolumn Fluorimetric HPLC Procedure for Determination of Niacin Content of Cereals.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 512, doi. 10.1094/CCHEM.1999.76.4.512
- By:
- Publication type:
- Article
14
Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 506, doi. 10.1094/CCHEM.1999.76.4.506
- By:
- Publication type:
- Article
15
Protein Distribution in Gluten Products Isolated During and After Wet‐Milling of Maize Grains.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 503, doi. 10.1094/CCHEM.1999.76.4.503
- By:
- Publication type:
- Article
16
Effect of Different Wheat Classes and Their Flour Milling Streams on Textural Properties of Flour Tortillas.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 496, doi. 10.1094/CCHEM.1999.76.4.496
- By:
- Publication type:
- Article
17
Effect of Infrared Baking on Wheat Flour Tortilla Characteristics.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 491, doi. 10.1094/CCHEM.1999.76.4.491
- By:
- Publication type:
- Article
18
Comparison of Unifactorial and Mixture Approaches for Optimization of Mixing Time and Flour and Water Contents in Breadmaking Formulas.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 487, doi. 10.1094/CCHEM.1999.76.4.487
- By:
- Publication type:
- Article
19
Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 483, doi. 10.1094/CCHEM.1999.76.4.483
- By:
- Publication type:
- Article
20
Effects of Mixing Conditions and Wheat Flour Dough Composition on Lipid Hydrolysis and Oxidation Levels in the Presence of Exogenous Lipase.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 476, doi. 10.1094/CCHEM.1999.76.4.476
- By:
- Publication type:
- Article
21
Quality Characteristics of Medium‐Grain Rice Milled in a Three‐Break Commercial Milling System.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 473, doi. 10.1094/CCHEM.1999.76.4.473
- By:
- Publication type:
- Article
22
Comparative Effects of 1BL/1RS Translocation in Relation to Protein Composition and Milling and Baking Quality of Soft Red Winter Wheat.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 4, p. 467, doi. 10.1094/CCHEM.1999.76.4.467
- By:
- Publication type:
- Article