Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 522, doi. 10.1094/CCHEM-10-13-0225-R
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2014 AND VI 91 AND IP 5
Results: 16
1
2
Suitability of Ontario-Grown Hard and Soft Wheat Flour Blends for Noodle Making.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 482, doi. 10.1094/CCHEM-10-13-0218-R
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- Publication type:
- Article
3
Effects of Lime-Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 508, doi. 10.1094/CCHEM-07-13-0145-R
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- Publication type:
- Article
4
Effect of Alkaline-Soluble Proteins on Pasting Properties of Nonwaxy Rice Flour.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 502, doi. 10.1094/CCHEM-03-14-0051-R
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- Publication type:
- Article
5
Effects of Extrusion and Starch Removal Pretreatment on Zein Proteins Extracted from Corn Gluten Meal.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 496, doi. 10.1094/CCHEM-07-13-0141-R
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- Publication type:
- Article
6
Pasta-to-Water Ratio, Hotplate Surface Temperature, and Beaker Material Affect Pasta Cooking Time and Cooked Quality.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 489, doi. 10.1094/CCHEM-12-13-0257-R
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- Publication type:
- Article
7
Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 513, doi. 10.1094/CCHEM-12-13-0256-R
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- Publication type:
- Article
8
Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 473, doi. 10.1094/CCHEM-11-13-0227-R
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- Publication type:
- Article
9
Characterization and In Vivo Hydrolysis of Amylose-Stearic Acid Complex.
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- Cereal Chemistry, 2014, v. 91, n. 5, p. 466, doi. 10.1094/CCHEM-11-13-0233-R
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- Publication type:
- Article
10
Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 425, doi. 10.1094/CCHEM-11-13-0235-R
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- Publication type:
- Article
11
Variation of Seed Mineral Concentrations in Seven Quinoa Cultivars Grown in Two Agroecological Sites.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 453, doi. 10.1094/CCHEM-08-13-0157-R
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- Publication type:
- Article
12
Physical, Chemical, and Sensory Properties of Antioxidant-Enriched Raw and Cooked Rice by Vacuum-Drying Impregnation in a Semidry State.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 445, doi. 10.1094/CCHEM-11-13-0230-R
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- Publication type:
- Article
13
Molecular and Chemical Characterization of a New Waxy Allele in Barley (Hordeum vulgare L.).
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 438, doi. 10.1094/CCHEM-10-13-0217-R
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- Publication type:
- Article
14
Structural Changes of Starch Molecules in Barley Grains During Germination.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 431, doi. 10.1094/CCHEM-09-13-0174-R
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- Publication type:
- Article
15
Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 460, doi. 10.1094/CCHEM-09-13-0176-R
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- Publication type:
- Article
16
Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 419, doi. 10.1094/CCHEM-12-13-0252-R
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- Publication type:
- Article