Regarding Neapolitan Pizza “Pizza Napoletana”.
- Published in:
- 2018
- By:
- Publication type:
- Letter to the Editor
Works matching IS 00090352 AND DT 2018 AND VI 95 AND IP 3
Results: 16
1
2
Changes in color and carotenoids of sweet corn juice during high‐temperature heating.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 486, doi. 10.1002/cche.10051
- By:
- Publication type:
- Article
3
Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 478, doi. 10.1002/cche.10050
- By:
- Publication type:
- Article
4
Falling number of soft white wheat by near‐infrared spectroscopy: A challenge revisited.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 469, doi. 10.1002/cche.10049
- By:
- Publication type:
- Article
5
Small‐scale methods to assess the gluten properties of durum wheat.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 456, doi. 10.1002/cche.10048
- By:
- Publication type:
- Article
6
Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM).
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 367, doi. 10.1002/cche.10047
- By:
- Publication type:
- Article
7
Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 445, doi. 10.1002/cche.10046
- By:
- Publication type:
- Article
8
Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 436, doi. 10.1002/cche.10045
- By:
- Publication type:
- Article
9
Correction of wheat meal falling number to a common barometric pressure at simulated laboratory elevations of 0–1,500 m.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 428, doi. 10.1002/cche.10044
- By:
- Publication type:
- Article
10
Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 418, doi. 10.1002/cche.10043
- By:
- Publication type:
- Article
11
Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 411, doi. 10.1002/cche.10042
- By:
- Publication type:
- Article
12
Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 373, doi. 10.1002/cche.10041
- By:
- Publication type:
- Article
13
Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 347, doi. 10.1002/cche.10040
- By:
- Publication type:
- Article
14
Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 399, doi. 10.1002/cche.10039
- By:
- Publication type:
- Article
15
Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 386, doi. 10.1002/cche.10038
- By:
- Publication type:
- Article
16
Issue Information.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 343, doi. 10.1002/cche.1002
- Publication type:
- Article