Response to the Views and Opinions of Maningat, Seib, and Bassi Regarding McCleary et al (2013).
- Published in:
- 2013
- By:
- Publication type:
- Opinion
Works matching IS 00090352 AND DT 2013 AND VI 90 AND IP 5
Results: 15
1
2
Recovery of Resistant Starch by a Classical and a New Assay for Dietary Fiber.
- Published in:
- 2013
- By:
- Publication type:
- Opinion
3
Dehydrotriferulic and Dehydrodiferulic Acid Profiles of Cereal and Pseudocereal Flours.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 507, doi. 10.1094/CCHEM-11-12-0144-R
- By:
- Publication type:
- Article
4
Physicochemical Properties of Rice Dried in a Single Pass Using High Temperatures.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 502, doi. 10.1094/CCHEM-09-12-0110-R
- By:
- Publication type:
- Article
5
Antioxidant Capacity of Newly Developed Pigmented Rice Cultivars in Korea.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 497, doi. 10.1094/CCHEM-09-12-0114-R
- By:
- Publication type:
- Article
6
Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 490, doi. 10.1094/CCHEM-02-13-0033-R
- By:
- Publication type:
- Article
7
Visualization of the Anticaging Effect of Ronozyme WX Xylanase on Wheat Substrates.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 439, doi. 10.1094/CCHEM-10-12-0130-R
- By:
- Publication type:
- Article
8
Effect of Extrusion Conditions on Pasting Behavior and Microstructure of Refabricated Rice: A Response Surface Analysis.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 480, doi. 10.1094/CCHEM-12-12-0170-R
- By:
- Publication type:
- Article
9
Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 469, doi. 10.1094/CCHEM-10-12-0131-R
- By:
- Publication type:
- Article
10
Impact of Deficit Irrigation on Maize Physical and Chemical Properties and Ethanol Yield.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 453, doi. 10.1094/CCHEM-07-12-0079-R
- By:
- Publication type:
- Article
11
Genetic Variation and Association Mapping of Protein Concentration in Brown Rice Using a Diverse Rice Germplasm Collection.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 445, doi. 10.1094/CCHEM-09-12-0122-R
- By:
- Publication type:
- Article
12
Lower 30 Minute Serum Insulin in Healthy Sprague-Dawley Rats Consuming Chips from Specific Barley Flour Blends.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 474, doi. 10.1094/CCHEM-08-12-0099-R
- By:
- Publication type:
- Article
13
Rheological Hardness Index for Assessing Hardness of Hexaploids and Durums.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 430, doi. 10.1094/CCHEM-10-12-0133-R
- By:
- Publication type:
- Article
14
Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 463, doi. 10.1094/CCHEM-10-12-0140-R
- By:
- Publication type:
- Article
15
Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 419, doi. 10.1094/CCHEM-10-12-0137-R
- By:
- Publication type:
- Article