Characteristics of Noodles and Bread Prepared from Double‐Null Partial Waxy Wheat.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 627, doi. 10.1094/CCHEM.2003.80.5.627
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2003 AND VI 80 AND IP 5
Results: 24
1
2
Nutritional and Economic Implications of Protein Variance and Application of Statistical Process Control in the Chinese Feed Industry.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 623, doi. 10.1094/CCHEM.2003.80.5.623
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- Publication type:
- Article
3
Single‐Kernel Characterization Principles and Applications.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 613, doi. 10.1094/CCHEM.2003.80.5.613
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- Publication type:
- Article
4
Identification of Sprout Damage in Oats.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 608, doi. 10.1094/CCHEM.2003.80.5.608
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- Publication type:
- Article
5
Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 601, doi. 10.1094/CCHEM.2003.80.5.601
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- Publication type:
- Article
6
Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 596, doi. 10.1094/CCHEM.2003.80.5.596
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- Publication type:
- Article
7
Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 587, doi. 10.1094/CCHEM.2003.80.5.587
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- Publication type:
- Article
8
Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 575, doi. 10.1094/CCHEM.2003.80.5.575
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- Publication type:
- Article
9
Effects of Boiling, Refrigerating, and Microwave Heating on Cooked Quality and Stability of Lipids in Macaroni Containing Ground Flaxseed.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 570, doi. 10.1094/CCHEM.2003.80.5.570
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- Publication type:
- Article
10
Analysis of Headspace Volatiles of Corn Gluten Meal.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 567, doi. 10.1094/CCHEM.2003.80.5.567
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- Publication type:
- Article
11
Hot‐Water Solubilities and Water Sorptions of Resistant Starches at 25°C.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 564, doi. 10.1094/CCHEM.2003.80.5.564
- By:
- Publication type:
- Article
12
Contribution of Specific Flour Components to Water Vapor Adsorption Properties of Wheat Flours.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 558, doi. 10.1094/CCHEM.2003.80.5.558
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- Publication type:
- Article
13
X‐ray Image Analysis to Detect Infestations Caused by Insects in Grain.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 553, doi. 10.1094/CCHEM.2003.80.5.553
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- Publication type:
- Article
14
Hydroxypropylated Starch: Granule Subpopulation Reactivity.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 550, doi. 10.1094/CCHEM.2003.80.5.550
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- Publication type:
- Article
15
Composition and Reactivity of A‐ and B‐type Starch Granules of Normal, Partial Waxy, and Waxy Wheat.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 544, doi. 10.1094/CCHEM.2003.80.5.544
- By:
- Publication type:
- Article
16
Contents of Antioxidant Compounds in Turkish Oats: Simple Phenolics and Avenanthramide Concentrations.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 542, doi. 10.1094/CCHEM.2003.80.5.542
- By:
- Publication type:
- Article
17
Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 536, doi. 10.1094/CCHEM.2003.80.5.536
- By:
- Publication type:
- Article
18
In Vitro Starch Hydrolysis Index and Predicted Glycemic Index of Corn Tortilla, Black Beans (Phaseolus vulgaris L.), and Mexican "taco".
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 533, doi. 10.1094/CCHEM.2003.80.5.533
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- Publication type:
- Article
19
Starch from Hull‐less Barley: Ultrastructure and Distribution of Granule‐Bound Proteins.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 524, doi. 10.1094/CCHEM.2003.80.5.524
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- Publication type:
- Article
20
Genetic and Environmental Effects on Dough Mixing Characteristics and Agronomic Performance of Diverse Hard Red Winter Wheat Genotypes.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 518, doi. 10.1094/CCHEM.2003.80.5.518
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- Publication type:
- Article
21
Measurement of Hard Vitreous Kernels in Durum Wheat by Machine Vision.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 511, doi. 10.1094/CCHEM.2003.80.5.511
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- Publication type:
- Article
22
Separation of Water‐Soluble Proteins from Cereals by High‐Performance Capillary Electrophoresis (HPCE).
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 505, doi. 10.1094/CCHEM.2003.80.5.505
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- Publication type:
- Article
23
Evaluation of Novel Precast SDS‐PAGE Gels for Separation of Sorghum Proteins.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 500, doi. 10.1094/CCHEM.2003.80.5.500
- Publication type:
- Article
24
Fermented Sorghum as a Functional Ingredient in Composite Breads.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 495, doi. 10.1094/CCHEM.2003.80.5.495
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- Publication type:
- Article