Works matching IS 00090352 AND DT 2015 AND VI 92 AND IP 2
Results: 14
Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R
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- Article
Improvement of Dry-Fractionation Ethanol Fermentation by Partial Germ Supplementation.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 218, doi. 10.1094/CCHEM-08-14-0177-R
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- Article
Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 211, doi. 10.1094/CCHEM-01-14-0011-R
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- Article
Analysis of Genotype, Environment, and Their Interaction Effects on the Phytochemicals and Antioxidant Capacities of Red Rice (Oryza sativa L.).
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 204, doi. 10.1094/CCHEM-06-14-0126-R
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- Article
Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 198, doi. 10.1094/CCHEM-07-14-0165-R
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- Article
Effects of a Dual-Frequency Frequency-Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 193, doi. 10.1094/CCHEM-03-14-0043-R
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- Article
Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 185, doi. 10.1094/CCHEM-08-14-0170-R
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Repeatability Precision of the Falling Number Procedure Under Standard and Modified Methodologies.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 177, doi. 10.1094/CCHEM-07-14-0156-R
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- Article
In Vitro Starch Digestibility of Gluten-Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 171, doi. 10.1094/CCHEM-06-14-0124-R
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Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 161, doi. 10.1094/CCHEM-07-14-0168-R
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- Article
The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 154, doi. 10.1094/CCHEM-03-14-0046-R
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Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 145, doi. 10.1094/CCHEM-03-14-0039-R
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- Article
Selenium-Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 134, doi. 10.1094/CCHEM-05-14-0110-RW
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- Article
Probing the Properties of Dough with Low-Intensity Ultrasound.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 121, doi. 10.1094/CCHEM-11-13-0244-IA
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- Article