Quantifying Escherichia coli contamination in milling equipment during lab‐scale milling operations.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1124, doi. 10.1002/cche.10558
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 5
Results: 18
1
2
Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1101, doi. 10.1002/cche.10559
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- Publication type:
- Article
3
Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1074, doi. 10.1002/cche.10581
- Publication type:
- Article
4
Uncooked rice consumption: Causes, implications, regulation, and interventions.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 971, doi. 10.1002/cche.10580
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- Publication type:
- Article
5
Volatiles recovered in novel, diverse, and uncharacterized rice varieties.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 985, doi. 10.1002/cche.10579
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- Publication type:
- Article
6
Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1154, doi. 10.1002/cche.10577
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- Publication type:
- Article
7
Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1063, doi. 10.1002/cche.10576
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- Publication type:
- Article
8
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1013, doi. 10.1002/cche.10575
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- Publication type:
- Article
9
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1112, doi. 10.1002/cche.10574
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- Publication type:
- Article
10
Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 995, doi. 10.1002/cche.10573
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- Publication type:
- Article
11
Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1039, doi. 10.1002/cche.10563
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- Publication type:
- Article
12
Using buckwheat starch to produce slowly digestible biscuits with good palatability.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1166, doi. 10.1002/cche.10571
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- Publication type:
- Article
13
Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1007, doi. 10.1002/cche.10557
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- Publication type:
- Article
14
Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1086, doi. 10.1002/cche.10555
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- Publication type:
- Article
15
Compared with fresh injera, stale injera increases satiety in healthy subjects, but does not decrease the glycemic index.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1030, doi. 10.1002/cche.10556
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- Publication type:
- Article
16
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1137, doi. 10.1002/cche.10554
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- Publication type:
- Article
17
Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 1049, doi. 10.1002/cche.10552
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- Publication type:
- Article
18
Issue Information.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 5, p. 967, doi. 10.1002/cche.10452
- Publication type:
- Article