Works matching IS 00090352 AND DT 2023 AND VI 100 AND IP 1
Results: 19
ACKNOWLEDGMENT OF REVIEWERS.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 5, doi. 10.1002/cche.10640
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- Article
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 196, doi. 10.1002/cche.10637
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Introduction to Volume 100, Number 1.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 7, doi. 10.1002/cche.10636
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Effects of grain storage time and storage temperature on flour quality parameters of "5 + 10" wheat cultivar and "2 + 12" wheat cultivar.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 183, doi. 10.1002/cche.10635
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Asparagine and dough quality: Gluten strength factors in hard red spring wheat.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 213, doi. 10.1002/cche.10631
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- Article
Asparagine and dough quality: Gluten strength relationships in hard red spring wheat.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 225, doi. 10.1002/cche.10630
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- Article
Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 171, doi. 10.1002/cche.10628
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- Article
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 156, doi. 10.1002/cche.10613
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- Article
Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 56, doi. 10.1002/cche.10607
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- Article
Comprehensive study on gluten composition and baking quality of winter wheat.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 142, doi. 10.1002/cche.10606
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- Article
Genetic and agronomic zinc biofortification modify processing and nutritional quality of common wheat.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 131, doi. 10.1002/cche.10604
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Wheat grain proteins: Past, present, and future.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 9, doi. 10.1002/cche.10585
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- Article
Recent advancements in the development of multigrain bread.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 72, doi. 10.1002/cche.10578
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- Publication type:
- Article
Chemistry of wheat gluten proteins: Qualitative composition.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 23, doi. 10.1002/cche.10572
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- Publication type:
- Article
Issue Information.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 1, p. 1, doi. 10.1002/cche.10564
- Publication type:
- Article
Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 109, doi. 10.1002/cche.10562
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Grain, flour, and batter properties estimating cake baking potential of wheat flour.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 99, doi. 10.1002/cche.10560
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- Publication type:
- Article
Chemistry of wheat gluten proteins: Quantitative composition.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 1, p. 36, doi. 10.1002/cche.10553
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- Publication type:
- Article
Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 1, p. 83, doi. 10.1002/cche.10534
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- Article