Effect of Aflatoxin B1 on Dry‐Grind Ethanol Process.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 302, doi. 10.1094/CC-82-0302
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2005 AND VI 82 AND IP 3
Results: 18
1
2
Improved Resolution of Nonsilica‐Based Size‐Exclusion HPLC Column for Wheat Flour Protein Analyses.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 287, doi. 10.1094/CC-82-0287
- By:
- Publication type:
- Article
3
Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 314, doi. 10.1094/CC-82-0314
- By:
- Publication type:
- Article
4
Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 290, doi. 10.1094/CC-82-0290
- By:
- Publication type:
- Article
5
Effect of Extruding Wheat Flour at Lower Temperatures on Physical Attributes of Extrudates and on Thiamin Loss When Using Carbon Dioxide Gas as a Puffing Agent.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 305, doi. 10.1094/CC-82-0305
- By:
- Publication type:
- Article
6
Fine Grinding and Air Classification of Field Pea.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 341, doi. 10.1094/CC-82-0341
- By:
- Publication type:
- Article
7
Starch Acetate‐Maleate Mixed Ester Synthesis and Characterization.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 336, doi. 10.1094/CC-82-0336
- By:
- Publication type:
- Article
8
Sensory, Mechanical, and Microscopic Evaluation of Staling in Low‐Protein and Gluten‐Free Breads.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 328, doi. 10.1094/CC-82-0328
- By:
- Publication type:
- Article
9
Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 321, doi. 10.1094/CC-82-0321
- By:
- Publication type:
- Article
10
Evaluation of Operating Conditions for Surface Lipid Extraction from Rice Using a Soxtec System.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 282, doi. 10.1094/CC-82-0282
- By:
- Publication type:
- Article
11
Granule‐Bound Starch Synthase I (GBSSI) in Quinoa (Chenopodium quinoa Willd.) and Its Relationship to Amylose Content.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 246, doi. 10.1094/CC-82-0246
- By:
- Publication type:
- Article
12
Policosanol Contents and Compositions in Wax‐Like Materials Extracted from Selected Cereals of Korean Origin.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 242, doi. 10.1094/CC-82-0242
- By:
- Publication type:
- Article
13
Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 239, doi. 10.1094/CC-82-0239
- By:
- Publication type:
- Article
14
Preparation and Properties of Starch Phosphates Using Waxy, Common, and High‐Amylose Corn Starches. II. Reactive Extrusion Method.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 271, doi. 10.1094/CC-82-0271
- By:
- Publication type:
- Article
15
Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 251, doi. 10.1094/CC-82-0251
- By:
- Publication type:
- Article
16
Rapid Trichloroacetic Acid Extraction and Liquid Chromatography Method for Determination of Nicotinamide in Commercial Cereals.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 277, doi. 10.1094/CC-82-0277
- By:
- Publication type:
- Article
17
Preparation and Properties of Starch Phosphates Using Waxy, Common, and High‐Amylose Corn Starches. I. Oven‐Heating Method.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 264, doi. 10.1094/CC-82-0264
- By:
- Publication type:
- Article
18
Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 3, p. 256, doi. 10.1094/CC-82-0256
- By:
- Publication type:
- Article