Physicochemical properties of protein from pearling fractions of wheat kernels.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1084, doi. 10.1002/cche.10332
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2020 AND VI 97 AND IP 5
Results: 21
1
2
Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1075, doi. 10.1002/cche.10330
- By:
- Publication type:
- Article
3
Extended multiplicative signal correction to improve prediction accuracy of protein content in weathered sorghum grain samples.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1066, doi. 10.1002/cche.10329
- By:
- Publication type:
- Article
4
Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1056, doi. 10.1002/cche.10328
- By:
- Publication type:
- Article
5
Rice phenolic compounds and their response to variability in growing conditions.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1045, doi. 10.1002/cche.10327
- By:
- Publication type:
- Article
6
Development of quality protein product using biofortified maize to combat malnutrition among young children.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1037, doi. 10.1002/cche.10326
- By:
- Publication type:
- Article
7
Enhancing ethanol yields in corn dry grind process by reducing glycerol production.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1026, doi. 10.1002/cche.10325
- By:
- Publication type:
- Article
8
The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 1010, doi. 10.1002/cche.10324
- By:
- Publication type:
- Article
9
Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 999, doi. 10.1002/cche.10323
- By:
- Publication type:
- Article
10
A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 895, doi. 10.1002/cche.10322
- By:
- Publication type:
- Article
11
Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 991, doi. 10.1002/cche.10321
- By:
- Publication type:
- Article
12
Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 981, doi. 10.1002/cche.10320
- By:
- Publication type:
- Article
13
Environment during grain filling affects pasta color.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 967, doi. 10.1002/cche.10319
- By:
- Publication type:
- Article
14
Application of chemometrics to prediction of some wheat quality factors by near‐infrared spectroscopy.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 958, doi. 10.1002/cche.10318
- By:
- Publication type:
- Article
15
In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 949, doi. 10.1002/cche.10317
- By:
- Publication type:
- Article
16
The contribution of fiber components to water absorption of wheat grown in the UK.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 940, doi. 10.1002/cche.10316
- By:
- Publication type:
- Article
17
Potential utilization of bulgur bran as a source of dietary fiber in cookies.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 930, doi. 10.1002/cche.10315
- By:
- Publication type:
- Article
18
Effect of sugar type and concentration on pasting and textural properties of corn starch in water and skim milk.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 921, doi. 10.1002/cche.10314
- By:
- Publication type:
- Article
19
Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 912, doi. 10.1002/cche.10313
- By:
- Publication type:
- Article
20
Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 904, doi. 10.1002/cche.10312
- By:
- Publication type:
- Article
21
Issue Information.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 891, doi. 10.1002/cche.10175
- Publication type:
- Article