A Standardized Method for the Instrumental Determination of Cooked Spaghetti Firmness.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 440, doi. 10.1094/CCHEM-85-3-0440
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2008 AND VI 85 AND IP 3
Results: 27
1
2
Barrier and Mechanical Properties of Starch‐Clay Nanocomposite Films.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 433, doi. 10.1094/CCHEM-85-3-0433
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- Publication type:
- Article
3
Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 425, doi. 10.1094/CCHEM-85-3-0425
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- Publication type:
- Article
4
A New Device for Studying Deep‐Frying Behavior of Batters and Resulting Crust Properties.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 417, doi. 10.1094/CCHEM-85-3-0417
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- Publication type:
- Article
5
Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 409, doi. 10.1094/CCHEM-85-3-0409
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- Publication type:
- Article
6
Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 403, doi. 10.1094/CCHEM-85-3-0403
- By:
- Publication type:
- Article
7
Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 397, doi. 10.1094/CCHEM-85-3-0397
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- Publication type:
- Article
8
Determining the Role of Starch in Flour Tortilla Staling Using α‐Amylase.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 391, doi. 10.1094/CCHEM-85-3-0391
- By:
- Publication type:
- Article
9
Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 384, doi. 10.1094/CCHEM-85-3-0384
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- Publication type:
- Article
10
Influences of Acid and Alkali on Mechanical Properties of Compression‐Molded Gluten Bioplastics.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 379, doi. 10.1094/CCHEM-85-3-0379
- By:
- Publication type:
- Article
11
Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 372, doi. 10.1094/CCHEM-85-3-0372
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- Publication type:
- Article
12
Endogenous Action of Cysteine Endopeptidase and Three Carboxypeptidases on Triticale Prolamins.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 366, doi. 10.1094/CCHEM-85-3-0366
- By:
- Publication type:
- Article
13
Compressive Strength of Wheat Endosperm: Comparison of Endosperm Bricks to the Single Kernel Characterization System.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 359, doi. 10.1094/CCHEM-85-3-0359
- By:
- Publication type:
- Article
14
Compressive Strength of Wheat Endosperm: Analysis of Endosperm Bricks.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 351, doi. 10.1094/CCHEM-85-3-0351
- By:
- Publication type:
- Article
15
Effect of Moisture Content and Tempering Method on the Functional and Sensory Properties of Popped Sorghum.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 344, doi. 10.1094/CCHEM-85-3-0344
- By:
- Publication type:
- Article
16
Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 339, doi. 10.1094/CCHEM-85-3-0339
- By:
- Publication type:
- Article
17
Storage of Wheat Grains at Elevated Temperatures Increases Solubilization of Glutenin Subunits.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 335, doi. 10.1094/CCHEM-85-3-0335
- By:
- Publication type:
- Article
18
Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 329, doi. 10.1094/CCHEM-85-3-0329
- By:
- Publication type:
- Article
19
Relationship of Ethanol Yield to Agronomic and Seed Quality Characteristics of Small Grains.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 322, doi. 10.1094/CCHEM-85-3-0322
- By:
- Publication type:
- Article
20
Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties of Gangjung (a traditional Korean oil‐puffed rice snack).
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 314, doi. 10.1094/CCHEM-85-3-0314
- By:
- Publication type:
- Article
21
Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 276, doi. 10.1094/CCHEM-85-3-0276
- By:
- Publication type:
- Article
22
Effects of Transglutaminase on Rheology, Microstructure, and Baking Properties of Frozen Dough.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 301, doi. 10.1094/CCHEM-85-3-0301
- By:
- Publication type:
- Article
23
Role of Gluten in Flour Tortilla Staling.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 295, doi. 10.1094/CCHEM-85-3-0295
- By:
- Publication type:
- Article
24
Isolation, Fractionation, and Structural Characteristics of Alkali‐Extractable β‐Glucan from Rye Whole Meal.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 289, doi. 10.1094/CCHEM-85-3-0289
- By:
- Publication type:
- Article
25
Extractability, Structure and Molecular Weight of β‐Glucan from Canadian Rye (Secale cereale L.) Whole Meal.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 283, doi. 10.1094/CCHEM-85-3-0283
- By:
- Publication type:
- Article
26
Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 307, doi. 10.1094/CCHEM-85-3-0307
- By:
- Publication type:
- Article
27
Comparative Study of Activity and Heat Stability of Limit Dextrinase in 16 Barley Cultivars.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 3, p. 271, doi. 10.1094/CCHEM-85-3-0271
- By:
- Publication type:
- Article