Collaborative study results for oxidative gelation method (56–25.01).
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 432, doi. 10.1002/cche.10527
- Publication type:
- Article
Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 2
Results: 18
1
2
Physicochemical and rheological properties of Australian and Russian wheat flour mill streams.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 421, doi. 10.1002/cche.10508
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- Publication type:
- Article
3
A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 405, doi. 10.1002/cche.10507
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- Publication type:
- Article
4
Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 393, doi. 10.1002/cche.10501
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- Publication type:
- Article
5
Effect of pre‐treatment on the functional properties of germinated whole grains: A review.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 253, doi. 10.1002/cche.10500
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- Publication type:
- Article
6
Micromorphological and elemental characteristics of chickpea, faba bean, field pea, and lentil cotyledon topographies.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 380, doi. 10.1002/cche.10499
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- Publication type:
- Article
7
Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 368, doi. 10.1002/cche.10498
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- Publication type:
- Article
8
Trait associations and genetic variability in field pea (Pisum sativum L.): Implications in variety development process.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 355, doi. 10.1002/cche.10496
- By:
- Publication type:
- Article
9
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 343, doi. 10.1002/cche.10494
- By:
- Publication type:
- Article
10
Influence of genotype and environment on the flour and bread baking properties of peas and lentils.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 325, doi. 10.1002/cche.10492
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- Publication type:
- Article
11
Molecular features and cooking behavior of pasta from pulses.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 270, doi. 10.1002/cche.10490
- By:
- Publication type:
- Article
12
Trends in grain quality of starch, protein, fat and lysine content for normal maize varieties in China since the 1960s.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 316, doi. 10.1002/cche.10487
- By:
- Publication type:
- Article
13
Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 303, doi. 10.1002/cche.10484
- By:
- Publication type:
- Article
14
Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 295, doi. 10.1002/cche.10483
- By:
- Publication type:
- Article
15
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 235, doi. 10.1002/cche.10482
- By:
- Publication type:
- Article
16
Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 286, doi. 10.1002/cche.10481
- By:
- Publication type:
- Article
17
The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 275, doi. 10.1002/cche.10463
- By:
- Publication type:
- Article
18
Issue Information.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 231, doi. 10.1002/cche.10449
- Publication type:
- Article