Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 1, p. 5, doi. 10.1002/cche.10249
- Publication type:
- Article
Works matching IS 00090352 AND DT 2020 AND VI 97 AND IP 1
Results: 16
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Cereal Grains for Nutrition and Health.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 1, p. 7, doi. 10.1002/cche.10244
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- Article
3
Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 104, doi. 10.1002/cche.10234
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- Article
4
Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 95, doi. 10.1002/cche.10232
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- Article
5
Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 74, doi. 10.1002/cche.10227
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- Article
6
Combination of rice varieties and cooking methods resulting in a high content of resistant starch.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 149, doi. 10.1002/cche.10221
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- Publication type:
- Article
7
Biochemical and technological characterization of two C<sub>4</sub> gluten‐free cereals: Sorghum bicolor and Eragrostis tef.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 65, doi. 10.1002/cche.10217
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- Article
8
Elucidating differences in phenolic profile between tef (Eragrostis tef) varieties using multivariate analyses.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 53, doi. 10.1002/cche.10215
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- Publication type:
- Article
9
Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 20, doi. 10.1002/cche.10213
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- Article
10
Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 138, doi. 10.1002/cche.10211
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- Article
11
Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 114, doi. 10.1002/cche.10208
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- Article
12
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 9, doi. 10.1002/cche.10204
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- Article
13
Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 85, doi. 10.1002/cche.10192
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- Article
14
Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 34, doi. 10.1002/cche.10190
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- Article
15
Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 1, p. 39, doi. 10.1002/cche.10189
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- Publication type:
- Article
16
Issue Information.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 1, p. 1, doi. 10.1002/cche.10171
- Publication type:
- Article