Alveograph characterization of industrial samples of Danish pastry dough.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1271, doi. 10.1002/cche.10479
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2021 AND VI 98 AND IP 6
Results: 15
1
2
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1259, doi. 10.1002/cche.10478
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- Publication type:
- Article
3
Identification and genetic characterization of extra soft kernel texture in soft kernel durum wheat (Triticum turgidum ssp. durum).
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1193, doi. 10.1002/cche.10471
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- Publication type:
- Article
4
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1250, doi. 10.1002/cche.10477
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- Publication type:
- Article
5
Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1227, doi. 10.1002/cche.10475
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- Publication type:
- Article
6
Application of response surface methodology for optimization of wheat flour milling process.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1215, doi. 10.1002/cche.10474
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- Publication type:
- Article
7
Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum).
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1151, doi. 10.1002/cche.10473
- Publication type:
- Article
8
Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1203, doi. 10.1002/cche.10472
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- Publication type:
- Article
9
Effects of cultivars and fertilization levels on the quality of brown and polished rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1238, doi. 10.1002/cche.10476
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- Publication type:
- Article
10
Characterization of chemical composition and techno‐functional properties of oat cultivars.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1183, doi. 10.1002/cche.10470
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- Publication type:
- Article
11
Health‐promoting effect of tofus prepared with mung bean and soybean.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1175, doi. 10.1002/cche.10469
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- Publication type:
- Article
12
Impact of wheat gluten on the denaturation of egg white and whey proteins.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1282, doi. 10.1002/cche.10468
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- Publication type:
- Article
13
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1147, doi. 10.1002/cche.10302
- Publication type:
- Article
14
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1165, doi. 10.1002/cche.10467
- By:
- Publication type:
- Article
15
Performance of glucoamylase self‐producing eBOOST™ GT yeast on ethanol production.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1159, doi. 10.1002/cche.10466
- By:
- Publication type:
- Article