Techno‐economic feasibility of phosphorus recovery as a coproduct from corn wet milling plants.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 380, doi. 10.1002/cche.10139
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 2
Results: 23
1
2
Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 391, doi. 10.1002/cche.10138
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- Publication type:
- Article
3
Effect of Glu‐D1 introgression on dough‐ and pasta‐making quality of durum wheat lines with different glutenin composition and amylose content.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 207, doi. 10.1002/cche.10137
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- Publication type:
- Article
4
Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 193, doi. 10.1002/cche.10136
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- Publication type:
- Article
5
Evaluating the impact of rainfall and temperature on wheat dough strength in Western Australia.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 370, doi. 10.1002/cche.10135
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- Publication type:
- Article
6
Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 358, doi. 10.1002/cche.10134
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- Publication type:
- Article
7
Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 349, doi. 10.1002/cche.10133
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- Publication type:
- Article
8
Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 338, doi. 10.1002/cche.10132
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- Publication type:
- Article
9
Buckwheat remains from the late Neolithic site of Donghuishan, Gansu Province, China.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 332, doi. 10.1002/cche.10130
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- Publication type:
- Article
10
Effect of oat cultivar on ochratoxin A accumulation following grain inoculation with Penicillium verrucosum.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 324, doi. 10.1002/cche.10129
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- Publication type:
- Article
11
Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 167, doi. 10.1002/cche.10128
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- Publication type:
- Article
12
Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.).
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 313, doi. 10.1002/cche.10127
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- Publication type:
- Article
13
Variation of protein molecular weight distribution parameters and their correlations with gluten and mixing characteristics for winter waxy wheat.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 302, doi. 10.1002/cche.10124
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- Publication type:
- Article
14
Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 292, doi. 10.1002/cche.10121
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- Publication type:
- Article
15
Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 283, doi. 10.1002/cche.10120
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- Publication type:
- Article
16
Effect of bran hydration with enzymes on functional properties of flour–bran blends.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 273, doi. 10.1002/cche.10119
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- Publication type:
- Article
17
Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 263, doi. 10.1002/cche.10118
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- Publication type:
- Article
18
Genotypic diversity of bran weight of whole grain rice and its relationship with grain physical traits.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 252, doi. 10.1002/cche.10117
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- Publication type:
- Article
19
Improving dry‐fractionated corn fermentation by supplementation of corn germ meal and pasta mill feed from agro‐food industries.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 243, doi. 10.1002/cche.10114
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- Publication type:
- Article
20
Relationship between fatty acid composition and starch properties of 30 japonica rice cultivars.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 228, doi. 10.1002/cche.10110
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- Publication type:
- Article
21
Fatty acid composition and proximate analysis of improved high‐oil corn double haploid hybrids adapted to subtropical areas.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 182, doi. 10.1002/cche.10109
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- Publication type:
- Article
22
Effect of lotus seed on viscosity and antioxidant activity of soy‐based porridge.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 220, doi. 10.1002/cche.10108
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- Publication type:
- Article
23
Issue Information.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 2, p. 163, doi. 10.1002/cche.10072
- Publication type:
- Article