Thermal Modifications of Starch During High‐Temperature Drying of Pasta.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 645, doi. 10.1094/CCHEM.2000.77.5.645
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2000 AND VI 77 AND IP 5
Results: 31
1
2
Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 627, doi. 10.1094/CCHEM.2000.77.5.627
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- Publication type:
- Article
3
Quick Fiber Process: Effect of Mash Temperature, Dry Solids, and Residual Germ on Fiber Yield and Purity.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 640, doi. 10.1094/CCHEM.2000.77.5.640
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- Publication type:
- Article
4
Influence of Added Starch on Mixing of Dough Made with Three Wheat Flours Differing in High Molecular Weight Subunit Composition: Rheological Behavior.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 633, doi. 10.1094/CCHEM.2000.77.5.633
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- Publication type:
- Article
5
Hybrid Variability and Effect of Growth Location on Corn Fiber Yields and Corn Fiber Oil Composition.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 692, doi. 10.1094/CCHEM.2000.77.5.692
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- Publication type:
- Article
6
Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size‐Exclusion High‐Performance Liquid Chromatography.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 685, doi. 10.1094/CCHEM.2000.77.5.685
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- Publication type:
- Article
7
Adsorption Studies of Interaction Between Water‐Extractable Nonstarch Polysaccharides and Prolamins in Cereals.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 679, doi. 10.1094/CCHEM.2000.77.5.679
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- Publication type:
- Article
8
Lipidemic Response of Hamsters to Rice Bran, Uncooked or Processed White and Brown Rice, and Processed Corn Starch.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 673, doi. 10.1094/CCHEM.2000.77.5.673
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- Publication type:
- Article
9
Effect of Various Acids and Sulfites in Steep Solution on Yields and Composition of Corn Fiber and Corn Fiber Oil.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 665, doi. 10.1094/CCHEM.2000.77.5.665
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- Publication type:
- Article
10
Rice Quality by Spectroscopic Analysis: Precision of Three Spectral Regions.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 669, doi. 10.1094/CCHEM.2000.77.5.669
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- Publication type:
- Article
11
Observations on the α‐Amylolysis Pattern of Some Waxy Maize Starches from Inbred Line Ia453.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 657, doi. 10.1094/CCHEM.2000.77.5.657
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- Publication type:
- Article
12
Production and Nutritional Evaluation of Liquefied Weaning Foods from Malted Sorghum, Quality Protein Maize, and Other Cereals.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 652, doi. 10.1094/CCHEM.2000.77.5.652
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- Publication type:
- Article
13
Improved Method for Isolating and Quantitating α‐Amino Nitrogen as Nonprotein, True Protein, Salt‐Soluble Proteins, Zeins, and True Glutelins in Maize Endosperm.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 620, doi. 10.1094/CCHEM.2000.77.5.620
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- Publication type:
- Article
14
Modeling of Water Sorption Kinetics in Spaghetti During Overcooking.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 615, doi. 10.1094/CCHEM.2000.77.5.615
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- Publication type:
- Article
15
Characterization of the 1B‐Type ω‐Gliadins from Triticum aestivum Cultivar Butte.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 607, doi. 10.1094/CCHEM.2000.77.5.607
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- Publication type:
- Article
16
Accessibility of Amino Groups in Gluten Proteins Studied by a Combination of Chemical Labeling and Immunochemical Detection.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 602, doi. 10.1094/CCHEM.2000.77.5.602
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- Publication type:
- Article
17
In Vitro Polymerization of Wheat Glutenin Subunits with Inorganic Oxidizing Agents. II. Stepwise Oxidation of Low Molecular Weight Glutenin Subunits and a Mixture of High and Low Molecular Weight Glutenin Subunits.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 589, doi. 10.1094/CCHEM.2000.77.5.589
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- Publication type:
- Article
18
NIR Transmittance Estimation of Free Lipid Content and Its Glycolipid and Digalactosyldiglyceride Contents Using Wheat Flour Lipid Extracts.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 556, doi. 10.1094/CCHEM.2000.77.5.556
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- Publication type:
- Article
19
Effect of Partial Gelatinization and Lipid Addition on α‐Amylolysis of Barley Starch Granules.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 595, doi. 10.1094/CCHEM.2000.77.5.595
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- Publication type:
- Article
20
In Vitro Polymerization of Wheat Glutenin Subunits with Inorganic Oxidizing Agents. I. Comparison of Single‐Step and Stepwise Oxidations of High Molecular Weight Glutenin Subunits.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 582, doi. 10.1094/CCHEM.2000.77.5.582
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- Publication type:
- Article
21
Effect of Moisture Content and Temperature on Respiration Rate of Rice.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 541, doi. 10.1094/CCHEM.2000.77.5.541
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- Publication type:
- Article
22
Characterization of Thiamin‐Binding Protein from Wheat Germ.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 578, doi. 10.1094/CCHEM.2000.77.5.578
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- Publication type:
- Article
23
Characterization of Oat Endoproteinases that Hydrolyze Oat Globulins.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 572, doi. 10.1094/CCHEM.2000.77.5.572
- By:
- Publication type:
- Article
24
Influence of Annealing on Gel Properties of Mung Bean Starch.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 567, doi. 10.1094/CCHEM.2000.77.5.567
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- Publication type:
- Article
25
Effects of Natural Chelating Agents on the Solubility of Some Physiologically Important Mineral Elements in Oat Bran and Oat Flakes.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 562, doi. 10.1094/CCHEM.2000.77.5.562
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- Publication type:
- Article
26
Comparison of Coarse and Fine Corn Fiber for Corn Fiber Gum Yields and Sugar Profiles.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 560, doi. 10.1094/CCHEM.2000.77.5.560
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- Publication type:
- Article
27
Effects of Commercial Processing on Antioxidants in Rice Bran.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 551, doi. 10.1094/CCHEM.2000.77.5.551
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- Publication type:
- Article
28
Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub‐T<sub>g</sub> Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 544, doi. 10.1094/CCHEM.2000.77.5.544
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- Publication type:
- Article
29
Effect of Rice Blast and Sheath Blight on Physical Properties of Selected Rice Cultivars.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 535, doi. 10.1094/CCHEM.2000.77.5.535
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- Publication type:
- Article
30
Effect of Broken Corn Levels on Water Absorption and Steepwater Characteristics.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 525, doi. 10.1094/CCHEM.2000.77.5.525
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- Publication type:
- Article
31
Reducing Steep Time by Adding Lactic Acid During Countercurrent Steeping of Corn with Different Initial Moisture Contents.
- Published in:
- Cereal Chemistry, 2000, v. 77, n. 5, p. 529, doi. 10.1094/CCHEM.2000.77.5.529
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- Publication type:
- Article