Effect of Cooking on Lignans Content in Whole-Grain Pasta Made with Different Cereals and Other Seeds.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 169, doi. 10.1094/CCHEM-05-12-0065-N
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2013 AND VI 90 AND IP 2
Results: 13
1
2
Transgenic Enhancement of High-Molecular-Weight Glutenin Subunit 1Dy10 Concentration: Effects in Wheat Flour Blends and Sponge and Dough Baking.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 164, doi. 10.1094/CCHEM-09-12-0115-R
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- Publication type:
- Article
3
Effects of Waxy Rice Moisture Content and Rate of CO<sub>2</sub> Injection on Characteristics of Extruded Pellets and Vacuum-Puffed Yukwa (a Korean Traditional Snack).
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 157, doi. 10.1094/CCHEM-06-12-0075-R
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- Publication type:
- Article
4
Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 150, doi. 10.1094/CCHEM-07-12-0088-R
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- Publication type:
- Article
5
Salt Stress Induces Accumulation of γ-Aminobutyric Acid in Germinated Foxtail Millet (Setaria italica L.).
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 145, doi. 10.1094/CCHEM-06-12-0071-R
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- Publication type:
- Article
6
Hardness Changes and Endosperm Modification During Sorghum Malting in Grains of Varying Hardness and Malt Quality.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 138, doi. 10.1094/CCHEM-08-12-0106-R
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- Publication type:
- Article
7
Genotypic Variation in Nutritional Composition of Buckwheat Groats and Husks.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 132, doi. 10.1094/CCHEM-07-12-0090-R
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- Publication type:
- Article
8
Particle Distribution and Composition of Retail Whole Wheat Flours Separated by Sieving.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 127, doi. 10.1094/CCHEM-09-12-0124-R
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- Publication type:
- Article
9
¹H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 120, doi. 10.1094/CCHEM-09-12-0116-R
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- Publication type:
- Article
10
Effect of High Night Temperature During Grain Filling on Amyloplast Development and Grain Quality in Japonica Rice.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 114, doi. 10.1094/CCHEM-01-12-0010-R
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- Publication type:
- Article
11
Effect of Milling Temperature and Postmilling Cooling Procedures on Rice Milling Quality Appraisals.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 107, doi. 10.1094/CCHEM-08-12-0095-R
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- Publication type:
- Article
12
Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 101, doi. 10.1094/CCHEM-05-12-0058-R
- By:
- Publication type:
- Article
13
Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 2, p. 89, doi. 10.1094/CCHEM-05-12-0056-R
- By:
- Publication type:
- Article