Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 560, doi. 10.1094/CCHEM-02-14-0022-R
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2014 AND VI 91 AND IP 6
Results: 16
1
2
Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 554, doi. 10.1094/CCHEM-03-14-0038-R
- By:
- Publication type:
- Article
3
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 542, doi. 10.1094/CCHEM-10-13-0224-R
- By:
- Publication type:
- Article
4
Modeling First Break Milling of Debranned Wheat Using the Double Normalized Kumaraswamy Breakage Function.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 533, doi. 10.1094/CCHEM-02-14-0028-R
- By:
- Publication type:
- Article
5
Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 548, doi. 10.1094/CCHEM-03-14-0052-R
- By:
- Publication type:
- Article
6
Diversity in Phytochemical Composition and Antioxidant Capacity of Dent, Flint, and Specialty Corns.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 639, doi. 10.1094/CCHEM-02-14-0030-R
- By:
- Publication type:
- Article
7
Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by β-Glucanase.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 631, doi. 10.1094/CCHEM-01-14-0019-R
- By:
- Publication type:
- Article
8
Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 623, doi. 10.1094/CCHEM-01-14-0015-R
- By:
- Publication type:
- Article
9
Comparison of Quality-Related Alleles Among Australian and North American Wheat Classes Exported to Japan.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 616, doi. 10.1094/CCHEM-01-14-0009-R
- By:
- Publication type:
- Article
10
Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 610, doi. 10.1094/CCHEM-11-13-0229-R
- By:
- Publication type:
- Article
11
Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 603, doi. 10.1094/CCHEM-01-14-0002-R
- By:
- Publication type:
- Article
12
Unexpectedly Good Soft Wheat Quality from a Hard × Soft Cross.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 595, doi. 10.1094/CCHEM-02-14-0024-R
- By:
- Publication type:
- Article
13
Effects of Growing Environment on Properties of Starch from Five Australian Wheat Varieties.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 587, doi. 10.1094/CCHEM-01-14-0013-R
- By:
- Publication type:
- Article
14
Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 578, doi. 10.1094/CCHEM-02-14-0020-R
- By:
- Publication type:
- Article
15
Temperature Resistance of Xylanase Inhibitors and the Presence of Grain-Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat-Based Feeds.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 572, doi. 10.1094/CCHEM-02-14-0032-R
- By:
- Publication type:
- Article
16
Observation and Measurement of Residual Bran on Milled Rice Using Hyperspectral Imaging.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 566, doi. 10.1094/CCHEM-11-13-0238-R
- By:
- Publication type:
- Article