Modeling of the soaking and drying stages for Senia‐type precooked rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 814, doi. 10.1002/cche.10425
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2021 AND VI 98 AND IP 3
Results: 36
1
2
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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- Article
3
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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- Article
4
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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- Publication type:
- Article
5
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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- Article
6
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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- Publication type:
- Article
7
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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- Article
8
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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- Publication type:
- Article
9
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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- Article
10
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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- Publication type:
- Article
11
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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- Publication type:
- Article
12
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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- Publication type:
- Article
13
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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- Publication type:
- Article
14
Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 673, doi. 10.1002/cche.10411
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- Publication type:
- Article
15
Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 660, doi. 10.1002/cche.10410
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- Publication type:
- Article
16
Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 651, doi. 10.1002/cche.10409
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- Publication type:
- Article
17
Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 642, doi. 10.1002/cche.10408
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- Publication type:
- Article
18
Enhancement of resistant starch content in modified rice flour using extrusion technology.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 634, doi. 10.1002/cche.10407
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- Publication type:
- Article
19
Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 624, doi. 10.1002/cche.10406
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- Publication type:
- Article
20
Cluster and building block structure of amylopectin from waxy maize starch.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 616, doi. 10.1002/cche.10404
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- Publication type:
- Article
21
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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- Publication type:
- Article
22
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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- Publication type:
- Article
23
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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- Publication type:
- Article
24
Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 571, doi. 10.1002/cche.10399
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- Publication type:
- Article
25
Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 557, doi. 10.1002/cche.10398
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- Publication type:
- Article
26
A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 547, doi. 10.1002/cche.10395
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- Publication type:
- Article
27
Sponge cake baking quality—An 18‐year retrospective.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 532, doi. 10.1002/cche.10392
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- Publication type:
- Article
28
Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 517, doi. 10.1002/cche.10391
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- Publication type:
- Article
29
Protein quality and quantity of quality protein maize (QPM) and non‐QPM hybrids under optimal and low nitrogen conditions.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 507, doi. 10.1002/cche.10390
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- Publication type:
- Article
30
Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 492, doi. 10.1002/cche.10389
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- Publication type:
- Article
31
Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 482, doi. 10.1002/cche.10387
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- Publication type:
- Article
32
Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 474, doi. 10.1002/cche.10386
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- Publication type:
- Article
33
Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 462, doi. 10.1002/cche.10385
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- Publication type:
- Article
34
Effects of processing methods of rice gel on starch digestibility and textural properties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 450, doi. 10.1002/cche.10384
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- Publication type:
- Article
35
The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 439, doi. 10.1002/cche.10383
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- Publication type:
- Article
36
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 435, doi. 10.1002/cche.10299
- Publication type:
- Article