Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 596, doi. 10.1094/CCHEM.2002.79.4.596
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2002 AND VI 79 AND IP 4
Results: 25
1
2
Enhancing β‐Carotene Content in Asian Noodles by Adding Pumpkin Powder.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 593, doi. 10.1094/CCHEM.2002.79.4.593
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- Publication type:
- Article
3
Use of Partially Defatted Peanut Flour in Breakfast Cereal Flakes.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 586, doi. 10.1094/CCHEM.2002.79.4.586
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- Publication type:
- Article
4
Fate of Bt Protein and Influence of Corn Hybrid on Ethanol Production.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 582, doi. 10.1094/CCHEM.2002.79.4.582
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- Publication type:
- Article
5
Physicochemical Properties of Corn Starch Selectively Oxidized with 2,2,6,6‐Tetramethyl‐1‐Piperidinyl Oxoammonium Ion.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 576, doi. 10.1094/CCHEM.2002.79.4.576
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- Publication type:
- Article
6
Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 572, doi. 10.1094/CCHEM.2002.79.4.572
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- Publication type:
- Article
7
Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 567, doi. 10.1094/CCHEM.2002.79.4.567
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- Publication type:
- Article
8
Determination of Rapid Visco Analyser Parameters in Rice by Near‐Infrared Spectroscopy.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 563, doi. 10.1094/CCHEM.2002.79.4.563
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- Publication type:
- Article
9
Pasting Process in Rice Flour Using Rapid Visco Analyser Curves and First Derivatives.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 559, doi. 10.1094/CCHEM.2002.79.4.559
- Publication type:
- Article
10
Quantification of Common Wheat Adulteration of Durum Wheat Pasta Using Real‐Time Quantitative Polymerase Chain Reaction (PCR).
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 553, doi. 10.1094/CCHEM.2002.79.4.553
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- Publication type:
- Article
11
Microstructure of α‐Crystalline Emulsifiers and Their Influence on Air Incorporation in Cake Batter.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 546, doi. 10.1094/CCHEM.2002.79.4.546
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- Publication type:
- Article
12
Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 544, doi. 10.1094/CCHEM.2002.79.4.544
- Publication type:
- Article
13
Production of Starch with Very Low Protein Content from Soft and Hard Wheat Flours by Jet Milling and Air Classification.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 535, doi. 10.1094/CCHEM.2002.79.4.535
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- Publication type:
- Article
14
Sources of Variation in Oat Kernel Size.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 528, doi. 10.1094/CCHEM.2002.79.4.528
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- Publication type:
- Article
15
Pasting Properties and Surface Characteristics of Starch Obtained from an Enzymatic Corn Wet‐Milling Process.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 523, doi. 10.1094/CCHEM.2002.79.4.523
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- Publication type:
- Article
16
Effect of Roll Fluting Disposition and Roll Gap on Breakage of Wheat Kernels During First‐Break Roller Milling.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 518, doi. 10.1094/CCHEM.2002.79.4.518
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- Publication type:
- Article
17
Stress‐Strain Analysis and Visual Observation of Wheat Kernel Breakage During Roller Milling Using Fluted Rolls.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 511, doi. 10.1094/CCHEM.2002.79.4.511
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- Publication type:
- Article
18
Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 504, doi. 10.1094/CCHEM.2002.79.4.504
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- Publication type:
- Article
19
A Radioisotopic Study of the Entry of Calcium Ion into the Maize Kernel During Nixtamalization.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 500, doi. 10.1094/CCHEM.2002.79.4.500
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- Publication type:
- Article
20
Sensory Analysis of Brownies Fortified with Corn Gluten Meal.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 496, doi. 10.1094/CCHEM.2002.79.4.496
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- Publication type:
- Article
21
Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 491, doi. 10.1094/CCHEM.2002.79.4.491
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- Publication type:
- Article
22
Specific Glu‐D1ƒ Allele Frequency of Japanese Common Wheat Compared with Distribution of Glu‐1 Alleles in Chinese Wheat.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 486, doi. 10.1094/CCHEM.2002.79.4.486
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- Publication type:
- Article
23
Effect of Physicochemical Properties of High‐Amylose Thai Rice Flours on Vermicelli Quality.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 481, doi. 10.1094/CCHEM.2002.79.4.481
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- Publication type:
- Article
24
Physicochemical Properties of Starch in Extruded Rice Flours.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 476, doi. 10.1094/CCHEM.2002.79.4.476
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- Publication type:
- Article
25
Frozen and Unfrozen Water Contents of Wheat Flours and Their Components.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 4, p. 471, doi. 10.1094/CCHEM.2002.79.4.471
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- Publication type:
- Article