Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. iii, doi. 10.1094/CCHEM.2001.78.1.iii
- Publication type:
- Article
Works matching IS 00090352 AND DT 2001 AND VI 78 AND IP 1
Results: 22
1
2
Creep‐Recovery of Bread and Correlation to Sensory Measurements of Textural Attributes.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 101, doi. 10.1094/CCHEM.2001.78.1.101
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- Article
3
Characterization of Extruded Plant Protein and Petroleum‐Based Packaging Sheets.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 97, doi. 10.1094/CCHEM.2001.78.1.97
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- Publication type:
- Article
4
Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 93, doi. 10.1094/CCHEM.2001.78.1.93
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- Publication type:
- Article
5
Determining Wheat Dough Mixing Characteristics from Power Consumption Profile of a Conventional Mixer.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 88, doi. 10.1094/CCHEM.2001.78.1.88
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- Publication type:
- Article
6
Use of SDS to Extract Sorghum and Maize Proteins for Free Zone Capillary Electrophoresis (FZCE) Analysis.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 84, doi. 10.1094/CCHEM.2001.78.1.84
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- Publication type:
- Article
7
N‐Terminal Amino Acid Sequence Analysis of Endosperm Proteins in Japanese Hexaploid Wheat.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 79, doi. 10.1094/CCHEM.2001.78.1.79
- Publication type:
- Article
8
In Vitro Binding of Puroindolines to Wheat Starch Granules.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 74, doi. 10.1094/CCHEM.2001.78.1.74
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- Publication type:
- Article
9
Effect of Multiple Substitution of Glutenin and Gliadin Proteins on Flour Quality of Canada Prairie Spring Wheat.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 69, doi. 10.1094/CCHEM.2001.78.1.69
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- Publication type:
- Article
10
Packing Characteristics of Starch Granules.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 64, doi. 10.1094/CCHEM.2001.78.1.64
- Publication type:
- Article
11
Influence of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenin Subunits Controlled by Glu‐1 and Glu‐3 Loci on Durum Wheat Quality.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 59, doi. 10.1094/CCHEM.2001.78.1.59
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- Publication type:
- Article
12
Characterization of Oat Endoproteinases that Hydrolyze Oat Avenins.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 55, doi. 10.1094/CCHEM.2001.78.1.55
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- Publication type:
- Article
13
Foam‐Forming Capacity of Substances Present in Rye.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 50, doi. 10.1094/CCHEM.2001.78.1.50
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- Publication type:
- Article
14
Effect of Alternative Milling Techniques on the Yield and Composition of Corn Germ Oil and Corn Fiber Oil.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 46, doi. 10.1094/CCHEM.2001.78.1.46
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- Publication type:
- Article
15
Changes in SDS Solubility of Glutenin Polymers During Dough Mixing and Resting.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 39, doi. 10.1094/CCHEM.2001.78.1.39
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- Publication type:
- Article
16
Effect of Lipid Oxidation on Dough Bleaching.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 36, doi. 10.1094/CCHEM.2001.78.1.36
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- Publication type:
- Article
17
Improvement of Sorghum‐Wheat Composite Dough Rheological Properties and Breadmaking Quality Through Zein Addition.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 31, doi. 10.1094/CCHEM.2001.78.1.31
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- Publication type:
- Article
18
Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 26, doi. 10.1094/CCHEM.2001.78.1.26
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- Publication type:
- Article
19
Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 19, doi. 10.1094/CCHEM.2001.78.1.19
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- Publication type:
- Article
20
Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample.
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- Cereal Chemistry, 2001, v. 78, n. 1, p. 14, doi. 10.1094/CCHEM.2001.78.1.14
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- Publication type:
- Article
21
Reoxidation Behavior of Wheat and Rye Glutelin Subunits.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 8, doi. 10.1094/CCHEM.2001.78.1.8
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- Publication type:
- Article
22
Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 1, p. 1, doi. 10.1094/CCHEM.2001.78.1.1
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- Publication type:
- Article