Works matching IS 00090352 AND DT 2018 AND VI 95 AND IP 4
Results: 10
Comparison of quality properties between high‐molecular‐weight glutenin subunits 5 + 10 and 2 + 12 near‐isogenic lines under three common wheat genetic backgrounds.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 575, doi. 10.1002/cche.10061
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- Article
Influence of drying temperature on the structural and cooking quality properties of black rice.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 564, doi. 10.1002/cche.10060
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- Article
Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 555, doi. 10.1002/cche.10059
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- Article
Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 543, doi. 10.1002/cche.10058
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- Article
Microwave fixation enhances gluten fibril formation in wheat endosperm.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 536, doi. 10.1002/cche.10057
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- Article
The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 527, doi. 10.1002/cche.10056
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- Article
Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 518, doi. 10.1002/cche.10055
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- Article
Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 508, doi. 10.1002/cche.10054
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- Article
Effects of multiple freeze–thaw cycles on the quality of frozen dough.
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- Cereal Chemistry, 2018, v. 95, n. 4, p. 499, doi. 10.1002/cche.10053
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- Article
Issue Information.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 4, p. 495, doi. 10.1002/cche.1003
- Publication type:
- Article