Potential Use of Raman Spectroscopy for Determination of Amylose Content in Maize Starch.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 821, doi. 10.1094/CCHEM.1999.76.5.821
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 1999 AND VI 76 AND IP 5
Results: 37
1
2
Effects of Wheat Bug (Eurygaster maura) Protease on Glutenin Proteins.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 816, doi. 10.1094/CCHEM.1999.76.5.816
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- Publication type:
- Article
3
Comparison of Alkali and Conventional Corn Wet‐Milling: 1‐kg Procedures.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 811, doi. 10.1094/CCHEM.1999.76.5.811
- By:
- Publication type:
- Article
4
Effects of Wheat Starch and Gluten on Tortilla Texture.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 807, doi. 10.1094/CCHEM.1999.76.5.807
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- Publication type:
- Article
5
Link Between Mixing Requirements and Dough Strength.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 800, doi. 10.1094/CCHEM.1999.76.5.800
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- Publication type:
- Article
6
Effects of Milling on the Physicochemical Characteristics of Waxy Rice in Taiwan.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 796, doi. 10.1094/CCHEM.1999.76.5.796
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- Publication type:
- Article
7
Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 788, doi. 10.1094/CCHEM.1999.76.5.788
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- Publication type:
- Article
8
Effect of Chemical Pretreatments and Lactic Acid on the Rate of Water Absorption and Starch Yield in Corn Wet‐Milling.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 783, doi. 10.1094/CCHEM.1999.76.5.783
- By:
- Publication type:
- Article
9
Dynamic Viscoelastic Behavior of High‐Pressure‐Treated Wheat Gluten.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 777, doi. 10.1094/CCHEM.1999.76.5.777
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- Publication type:
- Article
10
Cholesterol Response and Foam Cell Formation in Hamsters Fed Rice Bran, Oat Bran, and Cellulose + Soy Protein Diets With or Without Added Vitamin E.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 772, doi. 10.1094/CCHEM.1999.76.5.772
- By:
- Publication type:
- Article
11
Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 764, doi. 10.1094/CCHEM.1999.76.5.764
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- Publication type:
- Article
12
Extrusion Chemistry of Wheat Flour Proteins: II. Sulfhydryl‐Disulfide Content and Protein Structural Changes.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 756, doi. 10.1094/CCHEM.1999.76.5.756
- By:
- Publication type:
- Article
13
Extrusion Chemistry of Wheat Flour Proteins: I. Free Radical Formation.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 748, doi. 10.1094/CCHEM.1999.76.5.748
- By:
- Publication type:
- Article
14
Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 743, doi. 10.1094/CCHEM.1999.76.5.743
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- Publication type:
- Article
15
Prediction of Bread Crumb Density by Digital Image Analysis.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 734, doi. 10.1094/CCHEM.1999.76.5.734
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- Publication type:
- Article
16
Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 727, doi. 10.1094/CCHEM.1999.76.5.727
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- Publication type:
- Article
17
Glutenin Protein Changes During Breadmaking of Four Spring Wheats: Fractionation by Multistacking SDS Gel Electrophoresis and Quantification with High‐Resolution Densitometry.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 718, doi. 10.1094/CCHEM.1999.76.5.718
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- Publication type:
- Article
18
Protein Changes During Various Stages of Breadmaking of Four Spring Wheats: Quantification by Size‐Exclusion HPLC.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 711, doi. 10.1094/CCHEM.1999.76.5.711
- By:
- Publication type:
- Article
19
Functionality of Rice and Sorghum Flours in Baked Tortilla and Corn Chips.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 705, doi. 10.1094/CCHEM.1999.76.5.705
- By:
- Publication type:
- Article
20
Effect of Free Fatty Acids Addition on Corn Grits Extrusion Cooking.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 699, doi. 10.1094/CCHEM.1999.76.5.699
- By:
- Publication type:
- Article
21
Biochemical Characterization of the Wheat Waxy A Protein and Its Effect on Starch Properties.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 694, doi. 10.1094/CCHEM.1999.76.5.694
- By:
- Publication type:
- Article
22
Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 688, doi. 10.1094/CCHEM.1999.76.5.688
- By:
- Publication type:
- Article
23
Effect of Batter Solids and Starch Type on the Structure of Baked Starch Foams.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 682, doi. 10.1094/CCHEM.1999.76.5.682
- By:
- Publication type:
- Article
24
Development of a Field Enzyme‐Linked Immunosorbent Assay (ELISA) for Detection of α‐Amylase in Preharvest‐Sprouted Wheat.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 673, doi. 10.1094/CCHEM.1999.76.5.673
- By:
- Publication type:
- Article
25
Maize Endosperm Proteins That Contribute to Endosperm Lysine Content.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 668, doi. 10.1094/CCHEM.1999.76.5.668
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- Publication type:
- Article
26
Role of Flour Fractions in Breadmaking Quality of Frozen Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 663, doi. 10.1094/CCHEM.1999.76.5.663
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- Publication type:
- Article
27
Effects of Prolonged Storage at Freezing Temperatures on Starch and Baking Quality of Frozen Doughs.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 656, doi. 10.1094/CCHEM.1999.76.5.656
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- Publication type:
- Article
28
Soft Wheat Quality as Related to Protein Composition.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 650, doi. 10.1094/CCHEM.1999.76.5.650
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- Publication type:
- Article
29
Annealing of Long‐Term Stored Rice Grains Improves Gelatinization Properties.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 646, doi. 10.1094/CCHEM.1999.76.5.646
- By:
- Publication type:
- Article
30
Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 638, doi. 10.1094/CCHEM.1999.76.5.638
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- Publication type:
- Article
31
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 629, doi. 10.1094/CCHEM.1999.76.5.629
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- Publication type:
- Article
32
Effects of Corn Hybrid and Growth Environment on Corn Curl and Pet Food Extrudates.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 625, doi. 10.1094/CCHEM.1999.76.5.625
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- Publication type:
- Article
33
Effects of Corn Sample, Mill Type, and Particle Size on Corn Curl and Pet Food Extrudates.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 621, doi. 10.1094/CCHEM.1999.76.5.621
- By:
- Publication type:
- Article
34
Effects of Oxido‐Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 614, doi. 10.1094/CCHEM.1999.76.5.614
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- Publication type:
- Article
35
Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 606, doi. 10.1094/CCHEM.1999.76.5.606
- By:
- Publication type:
- Article
36
Batch Steeping of Corn: Effects of Adding Lactic Acid and Sulfur Dioxide at Different Times on Starch Yields, Protein Contents, and Starch Pasting Properties.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 600, doi. 10.1094/CCHEM.1999.76.5.600
- By:
- Publication type:
- Article
37
The Potential of Hull‐less Barley.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 5, p. 589, doi. 10.1094/CCHEM.1999.76.5.589
- Publication type:
- Article