Physicochemical and Rheological Characterization of Wheat Flour Dough.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 173, doi. 10.1094/CC-82-0173
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2005 AND VI 82 AND IP 2
Results: 20
1
2
Heat Treatments of Milled Rice and Properties of the Flours.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 228, doi. 10.1094/CC-82-0228
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- Publication type:
- Article
3
Functionality Behavior of Raw and Extruded Corn Starch Mixtures.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 223, doi. 10.1094/CC-82-0223
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- Publication type:
- Article
4
Characteristics of Starch from Eight Quinoa Lines.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 216, doi. 10.1094/CC-82-0216
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- Publication type:
- Article
5
Quality Comparison of Rice Bran Oil Extracted with d‐Limonene and Hexane.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 209, doi. 10.1094/CC-82-0209
- By:
- Publication type:
- Article
6
A Rapid Microassay for Determination of Peroxidase in Wheat and Flour.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 233, doi. 10.1094/CC-82-0233
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- Publication type:
- Article
7
Effects of Genotype and Environment on the Starch Properties and End‐Product Quality of Oats.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 197, doi. 10.1094/CC-82-0197
- By:
- Publication type:
- Article
8
Accumulation of γ‐Aminobutyric Acid in Giant‐Embryo Rice Grain in Relation to Glutamate Decarboxylase Activity and Its Gene Expression During Water Soaking.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 191, doi. 10.1094/CC-82-0191
- By:
- Publication type:
- Article
9
Comparison of Modified Dry‐Grind Corn Processes for Fermentation Characteristics and DDGS Composition.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 187, doi. 10.1094/CC-82-0187
- By:
- Publication type:
- Article
10
Rapid Quality Assessment of Wheat Cultivars Registered in Poland Using the 2‐g Mixograph and Multivariate Statistical Analysis.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 182, doi. 10.1094/CC-82-0182
- By:
- Publication type:
- Article
11
Influence of Storing Rough Rice with High Moisture Content on Subsequent Drying Characteristics and Milling Quality.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 204, doi. 10.1094/CC-82-0204
- By:
- Publication type:
- Article
12
Effects of Varying Weight Ratios of Large and Small Wheat Starch Granules on Experimental Straight‐Dough Bread.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 166, doi. 10.1094/CC-82-0166
- By:
- Publication type:
- Article
13
Determination of Surface Tension Properties of Wheat Endosperms, Wheat Flours, and Wheat Glutens.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 158, doi. 10.1094/CC-82-0158
- By:
- Publication type:
- Article
14
Effect of Different Enzymes on the Textural Stability of Shelf‐Stable Bread.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 152, doi. 10.1094/CC-82-0152
- By:
- Publication type:
- Article
15
Application of Polished‐Graded Wheat Grains for Sourdough Bread.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 144, doi. 10.1094/CC-82-0144
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- Publication type:
- Article
16
Differences in the Aleurone Layer Fate Between Hard and Soft Common Wheats at Grain Milling.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 138, doi. 10.1094/CC-82-0138
- By:
- Publication type:
- Article
17
Water‐Barrier Property of Starch Films Investigated by Magnetic Resonance Imaging.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 131, doi. 10.1094/CC-82-0131
- By:
- Publication type:
- Article
18
Comparison of Endoproteinases of Various Grains.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 125, doi. 10.1094/CC-82-0125
- By:
- Publication type:
- Article
19
Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 120, doi. 10.1094/CC-82-0120
- By:
- Publication type:
- Article
20
A Better Understanding of Factors That Affect the Hardness and Stickiness of Long‐Grain Rice.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 2, p. 113, doi. 10.1094/CC-82-0113
- By:
- Publication type:
- Article