Issue Information.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 977, doi. 10.1002/cche.10231
- Publication type:
- Article
Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 6
Results: 19
1
2
Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti).
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1170, doi. 10.1002/cche.10228
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- Publication type:
- Article
3
A comparative study of the functionality and protein quality of a variety of legume and cereal flours.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1159, doi. 10.1002/cche.10226
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- Publication type:
- Article
4
Changes in shelf life and quality of fresh hull‐less barley noodles during storage.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1148, doi. 10.1002/cche.10225
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- Publication type:
- Article
5
Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1137, doi. 10.1002/cche.10224
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- Publication type:
- Article
6
Glucose release from lentil flours digested in vitro: The role of particle size.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1126, doi. 10.1002/cche.10223
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- Publication type:
- Article
7
Development of acceptable high‐quality noodles using nonglutinous rice cultivar Akitakomachi flours.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1112, doi. 10.1002/cche.10222
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- Publication type:
- Article
8
Detection of chalk in single kernels of long‐grain milled rice using imaging and visible/near‐infrared instruments.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1103, doi. 10.1002/cche.10220
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- Publication type:
- Article
9
Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1093, doi. 10.1002/cche.10219
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- Publication type:
- Article
10
Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1079, doi. 10.1002/cche.10218
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- Publication type:
- Article
11
Bioaccessible phenolics and flavonoids from wheat flour products subjected to different processing variables.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1068, doi. 10.1002/cche.10214
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- Publication type:
- Article
12
Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1060, doi. 10.1002/cche.10212
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- Publication type:
- Article
13
Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1048, doi. 10.1002/cche.10210
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- Publication type:
- Article
14
Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1036, doi. 10.1002/cche.10209
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- Publication type:
- Article
15
Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1022, doi. 10.1002/cche.10207
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- Publication type:
- Article
16
Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1011, doi. 10.1002/cche.10206
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- Publication type:
- Article
17
Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1004, doi. 10.1002/cche.10205
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- Publication type:
- Article
18
Sprouting of oats: A new approach to quantify compositional changes.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 994, doi. 10.1002/cche.10203
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- Publication type:
- Article
19
Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 981, doi. 10.1002/cche.10202
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- Publication type:
- Article