Flour Protein Composition and Functional Properties of Transgenic Rye Lines Expressing HMW Subunit Genes of Wheat.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 594, doi. 10.1094/CC-82-0594
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2005 AND VI 82 AND IP 5
Results: 22
1
2
Hydrolysis and Fermentation of Pericarp and Endosperm Fibers Recovered from Enzymatic Corn Dry‐Grind Process.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 616, doi. 10.1094/CC-82-0616
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- Publication type:
- Article
3
Application of Response Surface Methodology in the Development of Gluten‐Free Bread.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 609, doi. 10.1094/CC-82-0609
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- Publication type:
- Article
4
New Insights Into the Role of Gluten on Durum Pasta Quality Using Reconstitution Method.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 601, doi. 10.1094/CC-82-0601
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- Publication type:
- Article
5
Nitrogen Fertilizer Increases Seed Protein and Milling Quality of Rice.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 588, doi. 10.1094/CC-82-0588
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- Publication type:
- Article
6
Empirical Modeling of Die Pressure, Shaft Torque, SME, and Product Temperature of Rice Flour in a Corotating Twin‐Screw Extruder.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 582, doi. 10.1094/CC-82-0582
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- Publication type:
- Article
7
SME‐Arrhenius Model for WSI of Rice Flour in a Twin‐Screw Extruder.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 574, doi. 10.1094/CC-82-0574
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- Publication type:
- Article
8
Study on Different Emulsifiers to Retain Fatty Fraction During Extrusion of Fatty Flours.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 494, doi. 10.1094/CC-82-0494
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- Publication type:
- Article
9
Relationship Between NIR Spectra and RVA Parameters During Wheat Germination.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 488, doi. 10.1094/CC-82-0488
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- Publication type:
- Article
10
Glacial Acetic Acid—A Novel Food‐Compatible Solvent for Kafirin Extraction.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 485, doi. 10.1094/CC-82-0485
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- Publication type:
- Article
11
Ethanol Fermentation of Starch from Field Peas.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 554, doi. 10.1094/CC-82-0554
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- Publication type:
- Article
12
Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 499, doi. 10.1094/CC-82-0499
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- Publication type:
- Article
13
Effect of Microwave Heating of Kafirin on the Functional Properties of Kafirin Films.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 565, doi. 10.1094/CC-82-0565
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- Publication type:
- Article
14
Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 559, doi. 10.1094/CC-82-0559
- By:
- Publication type:
- Article
15
Identification of QTL Controlling Thermal Properties of Maize Starch.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 546, doi. 10.1094/CC-82-0546
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- Publication type:
- Article
16
Chemical Composition and Starch Hydrolysis of Acacia colei and Acacia tumida Seeds.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 479, doi. 10.1094/CC-82-0479
- By:
- Publication type:
- Article
17
Studies of Partial Amino Acid Sequences of γ‐40k Secalins of Rye.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 541, doi. 10.1094/CC-82-0541
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- Publication type:
- Article
18
Sorghum (Sorghum bicolor L. Moench) Flour Pasting Properties Influenced by Free Fatty Acids and Protein.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 534, doi. 10.1094/CC-82-0534
- By:
- Publication type:
- Article
19
Separation of Fiber from Distillers Dried Grains with Solubles (DDGS) Using Sieving and Elutriation.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 528, doi. 10.1094/CC-82-0528
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- Publication type:
- Article
20
Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 523, doi. 10.1094/CC-82-0523
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- Publication type:
- Article
21
Phosphorus and Mineral Concentrations in Whole Grain and Milled Low Phytic Acid (lpa) 1‐1 Rice.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 517, doi. 10.1094/CC-82-0517
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- Publication type:
- Article
22
Alkaline‐Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity.
- Published in:
- Cereal Chemistry, 2005, v. 82, n. 5, p. 504, doi. 10.1094/CC-82-0504
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- Publication type:
- Article