Trade‐off between seed yield components and seed composition traits in sea level quinoa in response to sowing dates.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 734, doi. 10.1002/cche.10088
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2018 AND VI 95 AND IP 5
Results: 15
1
2
Comparison of bench‐scale decortication devices to fractionate bran from sorghum.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 720, doi. 10.1002/cche.10087
- By:
- Publication type:
- Article
3
Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 708, doi. 10.1002/cche.10086
- By:
- Publication type:
- Article
4
Cereal phenolic contents as affected by variety and environment.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 589, doi. 10.1002/cche.10085
- By:
- Publication type:
- Article
5
Study of the functionality of nixtamalized maize flours and tortillas added with microcapsules of ferrous fumarate and folic acid.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 699, doi. 10.1002/cche.10084
- By:
- Publication type:
- Article
6
Effects of cultivar and aging on parboiled rice properties.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 689, doi. 10.1002/cche.10082
- By:
- Publication type:
- Article
7
Insight of aroma in brown rice through chemical assessment of 2‐Acetyl‐1‐pyrroline (2AP) in aromatic germplasm of India.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 679, doi. 10.1002/cche.10081
- By:
- Publication type:
- Article
8
Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 666, doi. 10.1002/cche.10080
- By:
- Publication type:
- Article
9
Effect of breadmaking process on mycotoxin content in white and whole wheat breads.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 660, doi. 10.1002/cche.10079
- By:
- Publication type:
- Article
10
Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 646, doi. 10.1002/cche.10078
- By:
- Publication type:
- Article
11
Composition, functional components, and physical characteristics of grain from staygreen and senescent sorghum lines grown under variable water availability.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 634, doi. 10.1002/cche.10077
- By:
- Publication type:
- Article
12
Cereal bran extracts inhibit the formation of advanced glycation endproducts in a bovine serum albumin/glucose model.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 625, doi. 10.1002/cche.10070
- By:
- Publication type:
- Article
13
Nutritional composition, bioactive compounds, and diabetic enzyme inhibition capacity of three varieties of buckwheat in Japan.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 615, doi. 10.1002/cche.10069
- By:
- Publication type:
- Article
14
Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 603, doi. 10.1002/cche.10068
- By:
- Publication type:
- Article
15
Issue Information.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 5, p. 585, doi. 10.1002/cche.1004
- Publication type:
- Article