Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. iii, doi. 10.1094/CCHEM.2000.77.1.iii
- Publication type:
- Article
Works matching IS 00090352 AND DT 2000 AND VI 77 AND IP 1
Results: 16
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Protein Content of Bulk Wheat from Near‐Infrared Reflectance of Individual Kernels.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 86, doi. 10.1094/CCHEM.2000.77.1.86
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- Publication type:
- Article
3
Effect of Processing, Formula and Measurement Variables on Alkaline Noodle Color—Toward An Optimized Laboratory System.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 77, doi. 10.1094/CCHEM.2000.77.1.77
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- Publication type:
- Article
4
Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 70, doi. 10.1094/CCHEM.2000.77.1.70
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- Publication type:
- Article
5
Sensory and Instrumental Relationships of Texture of Cooked Rice from Selected Cultivars and Postharvest Handling Practices.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 64, doi. 10.1094/CCHEM.2000.77.1.64
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- Publication type:
- Article
6
Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 58, doi. 10.1094/CCHEM.2000.77.1.58
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- Publication type:
- Article
7
Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 53, doi. 10.1094/CCHEM.2000.77.1.53
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- Publication type:
- Article
8
Simple Determination of Gluten Protein Types in Wheat Flour by Turbidimetry.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 48, doi. 10.1094/CCHEM.2000.77.1.48
- Publication type:
- Article
9
Yield, Protein Content, and Viscosity of Starch from Wet‐Milled Corn Hybrids as Influenced by Environmentally Induced Changes in Test Weight.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 44, doi. 10.1094/CCHEM.2000.77.1.44
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- Publication type:
- Article
10
Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 39, doi. 10.1094/CCHEM.2000.77.1.39
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- Publication type:
- Article
11
Some Physicochemical Properties of Small‐, Medium‐, and Large‐Granule Starches in Fractions of Waxy Barley Grain.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 27, doi. 10.1094/CCHEM.2000.77.1.27
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- Publication type:
- Article
12
Evaluation of Quality Factors in Argentine Maize Races.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 24, doi. 10.1094/CCHEM.2000.77.1.24
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- Publication type:
- Article
13
Wheat Starch Effects on the Textural Characteristics of Puffed Brown Rice Cakes.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 18, doi. 10.1094/CCHEM.2000.77.1.18
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- Publication type:
- Article
14
Distribution of Peroxidases in Durum Wheat (Triticum durum).
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 11, doi. 10.1094/CCHEM.2000.77.1.11
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- Publication type:
- Article
15
Application of the Single‐Kernel Characterization System to Durum Wheat Testing and Quality Prediction.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 4, doi. 10.1094/CCHEM.2000.77.1.4
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- Publication type:
- Article
16
Aberrant Falling Numbers of Waxy Wheats Independent of α‐Amylase Activity.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 1, p. 1, doi. 10.1094/CCHEM.2000.77.1.1
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- Publication type:
- Article