Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast‐Leavened Bread.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 218, doi. 10.1094/CC-83-0218
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2006 AND VI 83 AND IP 2
Results: 16
1
2
Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 211, doi. 10.1094/CC-83-0211
- By:
- Publication type:
- Article
3
Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull‐less Barley Genotypes of Diverse Amylose Content.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 202, doi. 10.1094/CC-83-0202
- By:
- Publication type:
- Article
4
A Novel Modified Endosperm Texture in a Mutant High‐Protein Digestibility/High‐Lysine Grain Sorghum (Sorghum bicolor (L.) Moench).
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 194, doi. 10.1094/CC-83-0194
- By:
- Publication type:
- Article
5
In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 188, doi. 10.1094/CC-83-0188
- By:
- Publication type:
- Article
6
Creep Deformation Modeling of Glutinous Rice Cakes (Mochi).
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 179, doi. 10.1094/CC-83-0179
- By:
- Publication type:
- Article
7
Restriction of Starch Granule Swelling by Iodine During Heating.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 173, doi. 10.1094/CC-83-0173
- By:
- Publication type:
- Article
8
Milling Characteristics of Rice Cultivars and Hybrids.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 169, doi. 10.1094/CC-83-0169
- By:
- Publication type:
- Article
9
Composition and Distribution of Pentosans in Millstreams of Different Hard Spring Wheats.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 161, doi. 10.1094/CC-83-0161
- By:
- Publication type:
- Article
10
In Vitro Bile Acid Binding Capacity of Wheat Bran Extruded at Five Specific Mechanical Energy Levels.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 157, doi. 10.1094/CC-83-0157
- By:
- Publication type:
- Article
11
Extrusion Conditions Modify Hypocholesterolemic Properties of Wheat Bran Fed to Hamsters.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 152, doi. 10.1094/CC-83-0152
- By:
- Publication type:
- Article
12
Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 143, doi. 10.1094/CC-83-0143
- By:
- Publication type:
- Article
13
Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 136, doi. 10.1094/CC-83-0136
- By:
- Publication type:
- Article
14
Disulfide Proteome Analysis of Buckwheat Seeds to Screen Putative Allergens.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 132, doi. 10.1094/CC-83-0132
- By:
- Publication type:
- Article
15
Ethanol Production from Pearl Millet Using Saccharomyces cerevisiae.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 127, doi. 10.1094/CC-83-0127
- By:
- Publication type:
- Article
16
Analysis of Heat Transfer Fouling by Dry‐Grind Maize Thin Stillage Using an Annular Fouling Apparatus.
- Published in:
- Cereal Chemistry, 2006, v. 83, n. 2, p. 121, doi. 10.1094/CC-83-0121
- By:
- Publication type:
- Article