Effect of Maize Tempering on Throughput and Product Yields.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 210, doi. 10.1094/CCHEM.2001.78.2.210
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2001 AND VI 78 AND IP 2
Results: 20
1
2
Degree of Milling Effects on Rice Pasting Properties.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 205, doi. 10.1094/CCHEM.2001.78.2.205
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- Publication type:
- Article
3
Isolation and Characterization of Cellulose/Arabinoxylan Residual Mixtures from Corn Fiber Gum Processes.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 200, doi. 10.1094/CCHEM.2001.78.2.200
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- Publication type:
- Article
4
Predicting Baking Performance from Rheological and Adhesive Properties of Rye Meal Suspensions During Heating.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 193, doi. 10.1094/CCHEM.2001.78.2.193
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- Publication type:
- Article
5
Effect of Sucrose on Glass Transition, Gelatinization, and Retrogradation of Wheat Starch.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 186, doi. 10.1094/CCHEM.2001.78.2.186
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- Publication type:
- Article
6
Rheological Properties of Vital Wheat Gluten Suspensions.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 181, doi. 10.1094/CCHEM.2001.78.2.181
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- Publication type:
- Article
7
Location of Sites of Reaction Within Starch Granules.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 173, doi. 10.1094/CCHEM.2001.78.2.173
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- Publication type:
- Article
8
Milling—A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 166, doi. 10.1094/CCHEM.2001.78.2.166
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- Publication type:
- Article
9
A Rapid Protein Digestibility Assay for Identifying Highly Digestible Sorghum Lines.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 160, doi. 10.1094/CCHEM.2001.78.2.160
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- Publication type:
- Article
10
Effects of High and Low Molecular Weight Glutenin Subunits on Rheological Dough Properties and Breadmaking Quality of Wheat.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 157, doi. 10.1094/CCHEM.2001.78.2.157
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- Publication type:
- Article
11
Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 151, doi. 10.1094/CCHEM.2001.78.2.151
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- Publication type:
- Article
12
Development of Predictive Models for Optimization of Phytate Degradation in Wheat and Rye During Hydrothermal Processing.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 144, doi. 10.1094/CCHEM.2001.78.2.144
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- Publication type:
- Article
13
Rapid Prediction of Wheat Endosperm Compressive Strength Properties Using the Single‐Kernel Characterization System.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 142, doi. 10.1094/CCHEM.2001.78.2.142
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- Publication type:
- Article
14
Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 138, doi. 10.1094/CCHEM.2001.78.2.138
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- Publication type:
- Article
15
Functional and Digestive Characteristics of Extruded Rice Flour.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 131, doi. 10.1094/CCHEM.2001.78.2.131
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- Publication type:
- Article
16
Effects of Genotype and Environment on Glutenin Polymers and Breadmaking Quality.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 125, doi. 10.1094/CCHEM.2001.78.2.125
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- Publication type:
- Article
17
Release of β‐Glucan from Cell Walls of Starchy Endosperm of Barley.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 121, doi. 10.1094/CCHEM.2001.78.2.121
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- Publication type:
- Article
18
Alkaline Processing (Nixtamalization) of White Mexican Corn Hybrids for Tortilla Production: Significance of Corn Physicochemical Characteristics and Process Conditions.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 116, doi. 10.1094/CCHEM.2001.78.2.116
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- Publication type:
- Article
19
Fine Structures of Amylose and Amylopectin from Large, Medium, and Small Waxy Barley Starch Granules.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 111, doi. 10.1094/CCHEM.2001.78.2.111
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- Publication type:
- Article
20
Kinetic Approach to Nixtamalization of Corn Pericarp.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 2, p. 107, doi. 10.1094/CCHEM.2001.78.2.107
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- Publication type:
- Article