Effect of infrared heating on the functional properties of yellow pea and green lentil flours.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 601, doi. 10.1002/cche.10662
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2023 AND VI 100 AND IP 3
Results: 23
1
2
Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 574, doi. 10.1002/cche.10658
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- Publication type:
- Article
3
Effect of cricket protein powders on dough functionality and bread quality.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 587, doi. 10.1002/cche.10652
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- Publication type:
- Article
4
Effect of bread processing conditions on the zearalenone content of contaminated wheat flour.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 745, doi. 10.1002/cche.10651
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- Publication type:
- Article
5
Peanut oil and protein extraction using an aqueous enzymatic method and analysis of the characteristics of the emulsions produced.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 762, doi. 10.1002/cche.10655
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- Publication type:
- Article
6
Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 752, doi. 10.1002/cche.10654
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- Publication type:
- Article
7
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 614, doi. 10.1002/cche.10653
- By:
- Publication type:
- Article
8
Properties of heat moisture treated red rice paddy and its puffed product.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 784, doi. 10.1002/cche.10657
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- Publication type:
- Article
9
Prediction of sorghum oil content using near‐infrared hyperspectral imaging.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 775, doi. 10.1002/cche.10656
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- Publication type:
- Article
10
The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 675, doi. 10.1002/cche.10645
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- Publication type:
- Article
11
The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 721, doi. 10.1002/cche.10649
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- Publication type:
- Article
12
Do kafirin bioplastic materials have unique functional characteristics?
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 539, doi. 10.1002/cche.10648
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- Publication type:
- Article
13
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 696, doi. 10.1002/cche.10647
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- Publication type:
- Article
14
Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 708, doi. 10.1002/cche.10646
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- Publication type:
- Article
15
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 734, doi. 10.1002/cche.10650
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- Publication type:
- Article
16
Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 685, doi. 10.1002/cche.10644
- By:
- Publication type:
- Article
17
Comparative assessment of grain quality in tannin versus non‐tannin sorghums in the sorghum association panel.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 663, doi. 10.1002/cche.10643
- By:
- Publication type:
- Article
18
Small‐scale microwave cooking‐based procedure for evaluation of injera‐making quality of sorghum genotypes.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 567, doi. 10.1002/cche.10642
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- Publication type:
- Article
19
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 556, doi. 10.1002/cche.10641
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- Publication type:
- Article
20
Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 650, doi. 10.1002/cche.10639
- By:
- Publication type:
- Article
21
Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 643, doi. 10.1002/cche.10638
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- Publication type:
- Article
22
Issue Information.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 533, doi. 10.1002/cche.10566
- Publication type:
- Article
23
Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium).
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 3, p. 628, doi. 10.1002/cche.10632
- By:
- Publication type:
- Article