Works matching IS 00090352 AND DT 2012 AND VI 89 AND IP 2
Results: 10
Modeling of Dough Mixing Profile Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking Quality of Hard Spring Wheat Flour.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 2, p. 135, doi. 10.1094/CCHEM-07-11-0095
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- Article
Fermented Wheat Bran as a Functional Ingredient in Baking.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 126, doi. 10.1094/CCHEM-08-11-0106
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- Article
Evaluation of White Salted Noodles Enriched with Oat Flour.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 117, doi. 10.1094/CCHEM-07-11-0085
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- Article
Effects of Postharvest Elevated-Temperature Exposure on Rice Quality and Functionality.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 109, doi. 10.1094/CCHEM-06-11-0070
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- Article
Effects of Selected Harvest Moistures and Frozen Storage Times on Selected Yellow Dent Corn: Wet-Milling Yields and Starch Pasting Properties.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 104, doi. 10.1094/CCHEM-07-11-0091
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- Article
Is the Simple Calibration Accurate Enough for Spectrophotometric Screening of Total Carotenoids in Corn Flours?
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 100, doi. 10.1094/CCHEM-11-11-0137
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- Article
Fourier Transform Infrared (FT-IR) Microspectroscopic Genetic Expression of the Waxy Trait in Isogenic Durum and Common Wheat.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 94, doi. 10.1094/CCHEM-11-11-0133
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- Article
Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 84, doi. 10.1094/CCHEM-08-11-0097
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- Publication type:
- Article
Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 79, doi. 10.1094/CCHEM-07-11-0081
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- Article
Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality.
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- Cereal Chemistry, 2012, v. 89, n. 2, p. 73, doi. 10.1094/CCHEM-10-11-0125
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- Article