Relationship between protein structure and eating quality of rice under different nitrogen application rate.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 692, doi. 10.1002/cche.10530
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 3
Results: 22
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Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 680, doi. 10.1002/cche.10529
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- Article
3
Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 542, doi. 10.1002/cche.10517
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- Article
4
Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 652, doi. 10.1002/cche.10526
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- Publication type:
- Article
5
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 640, doi. 10.1002/cche.10525
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- Publication type:
- Article
6
Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 625, doi. 10.1002/cche.10524
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- Publication type:
- Article
7
Grain micronutrient composition and yield components in field‐grown wheat are negatively impacted by high night‐time temperature.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 615, doi. 10.1002/cche.10523
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- Publication type:
- Article
8
Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 664, doi. 10.1002/cche.10528
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- Publication type:
- Article
9
Rice freshness determination during paddy storage based on solvent retention capacity.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 593, doi. 10.1002/cche.10521
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- Article
10
Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 582, doi. 10.1002/cche.10520
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- Publication type:
- Article
11
Comparison of flour mill stream blending approaches: Linear programming versus ash curve.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 568, doi. 10.1002/cche.10519
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- Publication type:
- Article
12
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 556, doi. 10.1002/cche.10518
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- Publication type:
- Article
13
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 603, doi. 10.1002/cche.10522
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- Publication type:
- Article
14
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 530, doi. 10.1002/cche.10516
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- Publication type:
- Article
15
Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 520, doi. 10.1002/cche.10515
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- Publication type:
- Article
16
Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 503, doi. 10.1002/cche.10512
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- Publication type:
- Article
17
Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 493, doi. 10.1002/cche.10511
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- Publication type:
- Article
18
Optimization of soluble dietary fiber extraction from hulless barley grass.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 482, doi. 10.1002/cche.10510
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- Publication type:
- Article
19
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 467, doi. 10.1002/cche.10509
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- Publication type:
- Article
20
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 454, doi. 10.1002/cche.10502
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- Publication type:
- Article
21
Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 443, doi. 10.1002/cche.10495
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- Publication type:
- Article
22
Issue Information.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 3, p. 439, doi. 10.1002/cche.10450
- Publication type:
- Article