ACKNOWLEDGMENT OF REVIEWERS.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. iii, doi. 10.1094/CCHEM.2004.81.1.iii
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- Article
Works matching IS 00090352 AND DT 2004 AND VI 81 AND IP 1
Results: 27
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High‐Speed NIR Segregation of High‐ and Low‐Protein Single Wheat Seeds.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 145, doi. 10.1094/CCHEM.2004.81.1.145
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- Article
3
Application of High‐Intensity Ultrasound and Surfactants in Rice Starch Isolation.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 140, doi. 10.1094/CCHEM.2004.81.1.140
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- Article
4
Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 134, doi. 10.1094/CCHEM.2004.81.1.134
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- Article
5
Solvent Retention Capacities of Indian Wheats and Their Relationship with Cookie‐Making Quality.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 128, doi. 10.1094/CCHEM.2004.81.1.128
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- Article
6
Mixed Linkage (1→3),(1→4)‐β‐d‐Glucans of Grasses.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 115, doi. 10.1094/CCHEM.2004.81.1.115
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- Article
7
Effects of Various Surfactants on Rheological Properties of Maize Starch Granules.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 108, doi. 10.1094/CCHEM.2004.81.1.108
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- Article
8
Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 100, doi. 10.1094/CCHEM.2004.81.1.100
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- Article
9
Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 94, doi. 10.1094/CCHEM.2004.81.1.94
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- Publication type:
- Article
10
Degradation of HMW Glutenins During Wheat Sourdough Fermentations.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 87, doi. 10.1094/CCHEM.2004.81.1.87
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- Article
11
Effect of Freeze‐Thaw Cycles on the Gluten Fibrils and Crumb Grain Structures of Breads Made from Frozen Doughs.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 80, doi. 10.1094/CCHEM.2004.81.1.80
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- Article
12
Functionality of Bicarbonate Leaveners in Wheat Flour Tortillas.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 77, doi. 10.1094/CCHEM.2004.81.1.77
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- Publication type:
- Article
13
Using an In‐Line Slit‐Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 70, doi. 10.1094/CCHEM.2004.81.1.70
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- Publication type:
- Article
14
Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization Process.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 65, doi. 10.1094/CCHEM.2004.81.1.65
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- Article
15
Gelatinization Properties of Starches from Three Successive Generations of Six Exotic Corn Lines Grown in Two Locations.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 59, doi. 10.1094/CCHEM.2004.81.1.59
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- Publication type:
- Article
16
Optimizing a Small‐Scale Corn‐Starch Extraction Method for Use in the Laboratory.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 55, doi. 10.1094/CCHEM.2004.81.1.55
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- Article
17
Influence of Nitrogen Fertilizer Treatments on Spring Wheat (Triticum aestivum L.) Flour Characteristics and Effect on Fresh and Frozen Dough Quality.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 51, doi. 10.1094/CCHEM.2004.81.1.51
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- Article
18
Interactions Among Wx Genes and Effects of a Mutated Wx‐D1e Allele on Starch Properties in Wheat.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 48, doi. 10.1094/CCHEM.2004.81.1.48
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- Article
19
PCR Amplification of Wheat Sequences from DNA Extracted During Milling and Baking.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 44, doi. 10.1094/CCHEM.2004.81.1.44
- Publication type:
- Article
20
Effects of Wheat Protein Fractions on Flour Tortilla Quality.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 38, doi. 10.1094/CCHEM.2004.81.1.38
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- Article
21
Resistance to α‐Amylase Digestion in Four Native High‐Amylose Maize Starches.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 31, doi. 10.1094/CCHEM.2004.81.1.31
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- Article
22
Increase in Apparent Amylose Content and Change in Starch Pasting Properties at Cool Growth Temperatures in Mutant Wheat.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 26, doi. 10.1094/CCHEM.2004.81.1.26
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- Publication type:
- Article
23
Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 19, doi. 10.1094/CCHEM.2004.81.1.19
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- Publication type:
- Article
24
Improved Protocols for ELISA Determination of Gliadin in Glucose Syrups.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 15, doi. 10.1094/CCHEM.2004.81.1.15
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- Article
25
Effect of Steeping Corn with Lactic Acid on Starch Properties.
- Published in:
- Cereal Chemistry, 2004, v. 81, n. 1, p. 10, doi. 10.1094/CCHEM.2004.81.1.10
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- Publication type:
- Article
26
A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods.
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- Cereal Chemistry, 2004, v. 81, n. 1, p. 6, doi. 10.1094/CCHEM.2004.81.1.6
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- Publication type:
- Article
27
Plasticizers for Zein: Their Effect on Tensile Properties and Water Absorption of Zein Films.
- Published in:
- Cereal Chemistry, 2004, v. 81, n. 1, p. 1, doi. 10.1094/CCHEM.2004.81.1.1
- Publication type:
- Article