Gluten Aggregation Behavior in High-Shear-Based GlutoPeak Test: Impact of Flour Water Absorption and Strength.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 909, doi. 10.1094/CCHEM-05-17-0084-R
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2017 AND VI 94 AND IP 5
Results: 20
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Rice Bran Substituted Turkish Noodles (Erişte): Textural, Sensorial, and Nutritional Properties.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 903, doi. 10.1094/CCHEM-12-16-0289-R
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- Article
3
Starch-Hydrocolloid Interaction in Chemically Leavened Gluten-Free Sorghum Bread.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 897, doi. 10.1094/CCHEM-05-17-0094-R
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- Article
4
Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 892, doi. 10.1094/CCHEM-11-16-0265-R
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- Publication type:
- Article
5
Genetic Effects of Wx Allele Combinations on Apparent Amylose Content in Tropical Hybrid Rice.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 887, doi. 10.1094/CCHEM-03-17-0065-R
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- Publication type:
- Article
6
Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 881, doi. 10.1094/CCHEM-04-17-0082-R
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- Publication type:
- Article
7
Drought-Proofing Barley (.Hordeum vulgare): The Effects of Stay Green on Starch and Amylose Structure.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 873, doi. 10.1094/CCHEM-02-17-0028-R
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- Publication type:
- Article
8
Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 866, doi. 10.1094/CCHEM-05-16-0140-R
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- Publication type:
- Article
9
Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 857, doi. 10.1094/CCHEM-03-17-0062-R
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- Publication type:
- Article
10
Physicochemical Characterization of Different Varieties of Quinoa.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 847, doi. 10.1094/CCHEM-10-16-0251-R
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- Publication type:
- Article
11
Effect of Micronization of Maize on Quality Characteristics of Pasta.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 840, doi. 10.1094/CCHEM-02-17-0031-R
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- Publication type:
- Article
12
Effects of Bran Prehydration on Functional Characteristics and Bread-Baking Quality of Bran and Flour Blends.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 834, doi. 10.1094/CCHEM-03-17-0049-R
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- Publication type:
- Article
13
Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 827, doi. 10.1094/CCHEM-11-16-0274-R
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- Publication type:
- Article
14
Label-Free Proteomic Analysis of Wheat Gluten Proteins and Their Immunoreactivity to ELISA Antibodies.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 820, doi. 10.1094/CCHEM-11-16-0266-R
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- Publication type:
- Article
15
Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 811, doi. 10.1094/CCHEM-04-17-0076-R
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- Publication type:
- Article
16
Creation and Characterization of a Double Null Puroindoline Genotype in Spring Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 805, doi. 10.1094/CCHEM-04-17-0071-RW
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- Publication type:
- Article
17
Relationship Between Grain, Semolina, and Whole Wheat Flour Properties and the Physical and Cooking Qualities of Whole Wheat Spaghetti.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 801, doi. 10.1094/CCHEM-03-17-0064-N
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- Publication type:
- Article
18
Impact of Soaking Temperature and Duration on Fissure Incidence of Rough Rice Kernels.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 798, doi. 10.1094/CCHEM-03-17-0053-N
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- Publication type:
- Article
19
Pasta Production: Complexity in Defining Processing Conditions for Reference Trials and Quality Assessment Methods.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. 791, doi. 10.1094/CCHEM-04-17-0072-RW
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- Publication type:
- Article
20
Greetings from the Editor-in-Chief.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 5, p. ii
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- Publication type:
- Article