Works matching IS 00090352 AND DT 2017 AND VI 94 AND IP 6
Results: 20
Comparison of Solubility of Corn Proteins in Propanol, Ethanol, and tert-Butyl Alcohol Solutions on the Tortilla Process Samples.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1052, doi. 10.1094/CCHEM-05-17-0113-N
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Phenolic Fingerprint of Sicilian Modern Cultivars and Durum Wheat Landraces: A Tool to Assess Biodiversity.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1045, doi. 10.1094/CCHEM-06-17-0125-R
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Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1037, doi. 10.1094/cchem-05-17-0097-r
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Evaluation of a Commercially Available Enzyme-Linked Immunosorbent Assay and a Liquid Chromatography-Tandem Mass Spectrometric Method for the Analysis of Glyphosate in Wheat, Oats, Barley, Malt, and Lentils.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1028, doi. 10.1094/CCHEM-01-17-0021-R
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- Article
Influence of Low-Molecular-Weight Glutenin Subunit Haplotypes on Dough Rheology in Elite Common Wheat Varieties.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1016, doi. 10.1094/CCHEM-07-17-0137-R
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- Article
Novel sslla Alleles Produce Specific Seed Amylose Levels in Hexaploid Wheat.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1008, doi. 10.1094/CCHEM-06-17-0124-R
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Whole Grain Wheat Flour Production Using an Ultracentrifugal Mill.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 1001, doi. 10.1094/CCHEM-05-17-0117-R
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- Article
Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 991, doi. 10.1094/cchem-05-17-0116-r
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- Article
Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two U.S. Long-Grain Rice Cultivars with Iron and Zinc.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 984, doi. 10.1094/CCHEM-05-17-0115-R
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- Article
Changes in the Functional Components of Barley Produced from Different Cultivars and Germination Periods.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 978, doi. 10.1094/CCHEM-05-17-0114-R
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Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 970, doi. 10.1094/cchem-05-17-0096-r
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- Article
Effect of Single-Pass and Multipass Milling Systems on Whole Wheat Durum Flour and Whole Wheat Pasta Quality.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 963, doi. 10.1094/CCHEM-05-17-0087-R
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Effects of β-Glucan Content and Pearling of Barley in Diet-Induced Obese Mice.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 956, doi. 10.1094/CCHEM-04-17-0083-R
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Grain and Nutritional Quality Traits of Southwestern U.S. Blue Maize Landraces.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 950, doi. 10.1094/CCHEM-04-17-0079-R
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Comparison of Flour Starch Properties in Half-Sib Families of Opaque-2 Maize (Zea mays L.) from Argentina.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 942, doi. 10.1094/CCHEM-04-17-0070-R
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Air and Moisture Transport Properties of Low-Oil DDGS.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 934, doi. 10.1094/CCHEM-03-17-0050-R
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- Article
Effect of Dry Heating on Physicochemical Properties of Pregelatinized Rice Starch.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 928, doi. 10.1094/CCHEM-03-17-0045-R
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- Article
Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermente with Phytase-Active Yeasts.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 922, doi. 10.1094/CCHEM-03-17-0043-R
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Folate Stability in Folic Acid Enriched Corn Masa Flour, Tortillas, and Tortilla Chips over the Expected Shelf Life.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 917, doi. 10.1094/CCHEM-02-17-0037-R
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Greetings from the Editor-in-Chief.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 4
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- Article