Functional and Nutritional Characteristics of Soft Wheat Grown in No-Till and Conventional Cropping Systems.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 332, doi. 10.1094/CCHEM-09-14-0184-R
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2015 AND VI 92 AND IP 3
Results: 15
1
2
Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 327, doi. 10.1094/CCHEM-07-14-0159-R
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- Publication type:
- Article
3
Physicochemical, Structural, and Proteomic Analysis of Starch Granules from Maize Landraces of Northwest Mexico.
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- Cereal Chemistry, 2015, v. 92, n. 3, p. 320, doi. 10.1094/CCHEM-05-14-0099-R
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- Publication type:
- Article
4
Drying and Grinding Characteristics of Four-Day-Germinated and Crushed Wheat A Novel Approach for Producing Sprouted Flour.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 312, doi. 10.1094/CCHEM-09-14-0188-R
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- Publication type:
- Article
5
Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 302, doi. 10.1094/CCHEM-09-14-0195-R
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- Publication type:
- Article
6
Dough Strain Hardening Properties as Indicators of Baking Performance.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 293, doi. 10.1094/CCHEM-12-13-0249-R
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- Publication type:
- Article
7
Development of an Improved Electrical Resistance Method for Determining Emulsifying Capacity of Pulse and Soy Materials.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 253, doi. 10.1094/CCHEM-06-14-0137-R
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- Publication type:
- Article
8
Preference Mapping of Commercial Whole Wheat Breads.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 278, doi. 10.1094/CCHEM-07-14-0148-R
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- Publication type:
- Article
9
Phytochemical Profile and Antiproliferative Activity of Dough and Bread Fractions Made from Refined and Whole Wheat Flours.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 271, doi. 10.1094/CCHEM-10-14-0214-R
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- Publication type:
- Article
10
Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 265, doi. 10.1094/CCHEM-06-14-0139-R
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- Publication type:
- Article
11
Heat Stress at Different Grain Filling Stages Affects Fresh Waxy Maize Grain Yield and Quality.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 258, doi. 10.1094/CCHEM-07-14-0146-R
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- Publication type:
- Article
12
Effects of Cultivars, Transplanting Patterns, Environment, and Their Interactions on Grain Quality of Japonica Rice.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 284, doi. 10.1094/CCHEM-09-14-0194-R
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- Publication type:
- Article
13
Formulation and Characterization of Drug-Loaded Microparticles Using Distillers Dried Grain Kafirin.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 246, doi. 10.1094/CCHEM-05-14-0096-R
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- Publication type:
- Article
14
Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 236, doi. 10.1094/CCHEM-03-14-0036-R
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- Publication type:
- Article
15
Comparing Small-Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 3, p. 231, doi. 10.1094/CCHEM-07-14-0157-R
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- Publication type:
- Article