Effect of extrusion on physical and chemical properties and storage stability of corn germ.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1135, doi. 10.1002/cche.10464
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2021 AND VI 98 AND IP 5
Results: 14
1
2
Improvement of wheat cookies' nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1123, doi. 10.1002/cche.10460
- By:
- Publication type:
- Article
3
Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1112, doi. 10.1002/cche.10459
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- Publication type:
- Article
4
Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1101, doi. 10.1002/cche.10458
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- Publication type:
- Article
5
Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1091, doi. 10.1002/cche.10457
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- Publication type:
- Article
6
Comparison of the effects of raw and cooked adzuki bean on glucose/lipid metabolism and liver function in diabetic mice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1081, doi. 10.1002/cche.10456
- By:
- Publication type:
- Article
7
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1066, doi. 10.1002/cche.10455
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- Publication type:
- Article
8
Determination of soluble wheat protein fractions using the Bradford assay.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1059, doi. 10.1002/cche.10447
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- Publication type:
- Article
9
Corn distillers dried grains with solubles: Production, properties, and potential uses.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 999, doi. 10.1002/cche.10445
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- Publication type:
- Article
10
Use of tea fibers as a source of dietary fiber in wheat flour and bread.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1049, doi. 10.1002/cche.10444
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- Publication type:
- Article
11
The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1038, doi. 10.1002/cche.10443
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- Publication type:
- Article
12
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1027, doi. 10.1002/cche.10442
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- Publication type:
- Article
13
Incorporation of yellow pea flour into white pan bread.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1020, doi. 10.1002/cche.10441
- By:
- Publication type:
- Article
14
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 995, doi. 10.1002/cche.10301
- Publication type:
- Article