Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 477, doi. 10.1094/CCHEM-86-4-0477
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2009 AND VI 86 AND IP 4
Results: 17
1
2
A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 470, doi. 10.1094/CCHEM-86-4-0470
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- Publication type:
- Article
3
Size‐Exclusion HPLC of Protein Using a Narrow‐Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 463, doi. 10.1094/CCHEM-86-4-0463
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- Publication type:
- Article
4
Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 452, doi. 10.1094/CCHEM-86-4-0452
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- Publication type:
- Article
5
Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 439, doi. 10.1094/CCHEM-86-4-0439
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- Publication type:
- Article
6
Laboratory Measurement of Yield and Composition of Dry‐Milled Corn Fractions Using a Shortened, Single‐Stage Tempering Procedure.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 434, doi. 10.1094/CCHEM-86-4-0434
- By:
- Publication type:
- Article
7
Exploration of Sugar Functionality in Sugar‐Snap and Wire‐Cut Cookie Baking: Implications for Potential Sucrose Replacement or Reduction.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 425, doi. 10.1094/CCHEM-86-4-0425
- By:
- Publication type:
- Article
8
Oxidative Gelation of Solvent‐Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 421, doi. 10.1094/CCHEM-86-4-0421
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- Publication type:
- Article
9
Cross‐Sectional Staining and Surface Properties of DDGS Particles and Their Influence on Flowability.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 410, doi. 10.1094/CCHEM-86-4-0410
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- Publication type:
- Article
10
Effect of Cultural Management Practices on Grain Quality of Two Rice Cultivars.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 405, doi. 10.1094/CCHEM-86-4-0405
- By:
- Publication type:
- Article
11
Comparison of Different Types of NIR Instruments in Ability to Measure β‐Glucan Content in Naked Barley.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 398, doi. 10.1094/CCHEM-86-4-0398
- By:
- Publication type:
- Article
12
Effect of Fractionation of Distillers Dried Grains With Solubles (DDGS) on Pelleting Characteristics of Broiler Diets.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 393, doi. 10.1094/CCHEM-86-4-0393
- By:
- Publication type:
- Article
13
Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 386, doi. 10.1094/CCHEM-86-4-0386
- By:
- Publication type:
- Article
14
Thermal Decomposition of Corn Starch with Different Amylose/Amylopectin Ratios in Open and Sealed Systems.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 383, doi. 10.1094/CCHEM-86-4-0383
- By:
- Publication type:
- Article
15
Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 376, doi. 10.1094/CCHEM-86-4-0376
- By:
- Publication type:
- Article
16
Influence of Low Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernels and Their Relation to Functional Properties of Wheat Dough.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 372, doi. 10.1094/CCHEM-86-4-0372
- By:
- Publication type:
- Article
17
Improved Characterization of Sorghum Tannins Using Size‐Exclusion Chromatography.
- Published in:
- Cereal Chemistry, 2009, v. 86, n. 4, p. 369, doi. 10.1094/CCHEM-86-4-0369
- By:
- Publication type:
- Article