Quantitative trait loci regulate the concentrations of steryl ferulates in brown rice.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 800, doi. 10.1002/cche.10099
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2018 AND VI 95 AND IP 6
Results: 16
1
2
Reducing variability in the measurement of gluten contamination in oats, oilseeds, and pulses by improving sample preparation.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 811, doi. 10.1002/cche.10098
- By:
- Publication type:
- Article
3
Bioaccessibility and total content of iron, zinc, copper, and manganese in rice varieties (Oryza sativa L.): A probabilistic assessment to evaluate their contribution to dietary reference intake.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 790, doi. 10.1002/cche.10094
- By:
- Publication type:
- Article
4
Tocols and oil content in whole grain, brewer's spent grain, and pearling fractions of malting, feed, and food barley genotypes.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 779, doi. 10.1002/cche.10093
- By:
- Publication type:
- Article
5
Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 889, doi. 10.1002/cche.10107
- By:
- Publication type:
- Article
6
Chemically stimulated luminescence from food proteins.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 881, doi. 10.1002/cche.10106
- By:
- Publication type:
- Article
7
Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 872, doi. 10.1002/cche.10105
- By:
- Publication type:
- Article
8
Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality.
- Published in:
- 2018
- By:
- Publication type:
- Bibliography
9
Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 861, doi. 10.1002/cche.10104
- By:
- Publication type:
- Article
10
Feasibility and characterization of the cycloamylose production from high amylose corn starch.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 838, doi. 10.1002/cche.10102
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- Publication type:
- Article
11
Physicochemical, textural, and in vitro starch digestion properties of nixtamalized maize flour and tortillas enriched with sorghum (Sorghum bicolor (L.) Moench) bran.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 829, doi. 10.1002/cche.10101
- By:
- Publication type:
- Article
12
Baking tests: Effect of sucrose and water on yeast gassing power.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 822, doi. 10.1002/cche.10100
- By:
- Publication type:
- Article
13
Stability and antioxidant activities of corn protein hydrolysates under simulated gastrointestinal digestion.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 760, doi. 10.1002/cche.10092
- By:
- Publication type:
- Article
14
The impact of the Rht‐B1b, Rht‐D1b, and Rht‐8 wheat semi‐dwarfing genes on flour milling, baking, and micronutrients.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 770, doi. 10.1002/cche.10091
- By:
- Publication type:
- Article
15
Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 747, doi. 10.1002/cche.10090
- By:
- Publication type:
- Article
16
Issue Information.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 6, p. 743, doi. 10.1002/cche.1005
- Publication type:
- Article