Works matching IS 00090352 AND DT 2021 AND VI 98 AND IP 3
Results: 36
Modeling of the soaking and drying stages for Senia‐type precooked rice.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 814, doi. 10.1002/cche.10425
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Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 802, doi. 10.1002/cche.10424
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Wet milling characteristics of export commodity corn originating from different international geographical locations.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 794, doi. 10.1002/cche.10423
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Optimization of oat amylase activity during sprouting to enhance sugar production.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 784, doi. 10.1002/cche.10421
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Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 774, doi. 10.1002/cche.10420
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Premilling pearling for producing wheat fractions with distinct digestibility and fermentability.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 759, doi. 10.1002/cche.10419
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Milling method affects the physical properties of black bean flour.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 749, doi. 10.1002/cche.10418
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Effect of heat treatment on the structure and digestion properties of oat globulin.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 740, doi. 10.1002/cche.10417
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Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 729, doi. 10.1002/cche.10416
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Correlations among SRC, Mixolab<sup>®</sup>, process, and technological parameters of protein‐enriched biscuits.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 716, doi. 10.1002/cche.10415
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Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 701, doi. 10.1002/cche.10414
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Thermal exposure values for predicting changes in rice end‐use properties during drying.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 693, doi. 10.1002/cche.10413
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Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 624, doi. 10.1002/cche.10406
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Cluster and building block structure of amylopectin from waxy maize starch.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 616, doi. 10.1002/cche.10404
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Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 683, doi. 10.1002/cche.10412
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Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 651, doi. 10.1002/cche.10409
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Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 642, doi. 10.1002/cche.10408
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Enhancement of resistant starch content in modified rice flour using extrusion technology.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 634, doi. 10.1002/cche.10407
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Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 673, doi. 10.1002/cche.10411
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Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 660, doi. 10.1002/cche.10410
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The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 604, doi. 10.1002/cche.10402
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Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 594, doi. 10.1002/cche.10401
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Simulating the dynamic influence of temperature variation on allowable storage time of shelled corn.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 583, doi. 10.1002/cche.10400
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Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 571, doi. 10.1002/cche.10399
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Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 557, doi. 10.1002/cche.10398
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A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 547, doi. 10.1002/cche.10395
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Sponge cake baking quality—An 18‐year retrospective.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 532, doi. 10.1002/cche.10392
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Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 517, doi. 10.1002/cche.10391
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Protein quality and quantity of quality protein maize (QPM) and non‐QPM hybrids under optimal and low nitrogen conditions.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 507, doi. 10.1002/cche.10390
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Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 492, doi. 10.1002/cche.10389
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Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 482, doi. 10.1002/cche.10387
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Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 474, doi. 10.1002/cche.10386
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Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 462, doi. 10.1002/cche.10385
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Effects of processing methods of rice gel on starch digestibility and textural properties.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 450, doi. 10.1002/cche.10384
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The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 439, doi. 10.1002/cche.10383
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Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 435, doi. 10.1002/cche.10299
- Publication type:
- Article