Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 784, doi. 10.1002/cche.10180
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 4
Results: 18
1
2
Properties of carbonized wheat kernels from the late Neolithic site of Donghuishan, Gansu Province, China.
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 775, doi. 10.1002/cche.10179
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- Publication type:
- Article
3
Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers.
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 765, doi. 10.1002/cche.10178
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- Publication type:
- Article
4
Effects of barley yellow dwarf disease on wheat grain quality traits.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 754, doi. 10.1002/cche.10177
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- Publication type:
- Article
5
Effects of postsilking weak‐light stress on the flour quality of spring maize.
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 742, doi. 10.1002/cche.10170
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- Publication type:
- Article
6
Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 725, doi. 10.1002/cche.10169
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- Publication type:
- Article
7
Effect of debranning process on deoxynivalenol content in whole‐wheat flours.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 717, doi. 10.1002/cche.10168
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- Publication type:
- Article
8
Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 708, doi. 10.1002/cche.10167
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- Publication type:
- Article
9
An optimized analysis of 2‐acetyl‐1‐pyrroline content diversity in the core collection of aromatic rice germplasm (Oryza sativa L.).
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 698, doi. 10.1002/cche.10166
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- Publication type:
- Article
10
Seed treatments affect milling properties and flour quality of black beans (Phaseolus vulgaris L.).
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 689, doi. 10.1002/cche.10165
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- Publication type:
- Article
11
Moisture effects on robustness of sorghum grain protein near‐infrared spectroscopy calibration.
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- Cereal Chemistry, 2019, v. 96, n. 4, p. 678, doi. 10.1002/cche.10164
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- Publication type:
- Article
12
Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 668, doi. 10.1002/cche.10163
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- Publication type:
- Article
13
Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 621, doi. 10.1002/cche.10162
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- Publication type:
- Article
14
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 655, doi. 10.1002/cche.10161
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- Publication type:
- Article
15
Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 647, doi. 10.1002/cche.10160
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- Publication type:
- Article
16
Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 634, doi. 10.1002/cche.10159
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- Publication type:
- Article
17
Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 609, doi. 10.1002/cche.10149
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- Publication type:
- Article
18
Issue Information.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 4, p. 605, doi. 10.1002/cche.10074
- Publication type:
- Article