Asian Products.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 7, doi. 10.1002/cche.10131
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 1
Results: 16
1
2
Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 154, doi. 10.1002/cche.10126
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- Publication type:
- Article
3
Use of Kluyveromyces marxianus prefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 142, doi. 10.1002/cche.10125
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- Publication type:
- Article
4
Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 5, doi. 10.1002/cche.10123
- Publication type:
- Article
5
Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 34, doi. 10.1002/cche.10122
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- Publication type:
- Article
6
Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 129, doi. 10.1002/cche.10116
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- Publication type:
- Article
7
Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 115, doi. 10.1002/cche.10115
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- Publication type:
- Article
8
Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 104, doi. 10.1002/cche.10113
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- Publication type:
- Article
9
Chinese steamed bread: Packaging conditions and starch retrogradation.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 95, doi. 10.1002/cche.10112
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- Publication type:
- Article
10
Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti).
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 86, doi. 10.1002/cche.10111
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- Publication type:
- Article
11
Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 76, doi. 10.1002/cche.10097
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- Publication type:
- Article
12
Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 8, doi. 10.1002/cche.10096
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- Publication type:
- Article
13
Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 23, doi. 10.1002/cche.10095
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- Publication type:
- Article
14
Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 66, doi. 10.1002/cche.10089
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- Publication type:
- Article
15
Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 57, doi. 10.1002/cche.10083
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- Publication type:
- Article
16
Issue Information.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 1, doi. 10.1002/cche.10071
- Publication type:
- Article