Introduction to Volume 100, Number 4.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 803, doi. 10.1002/cche.10694
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2023 AND VI 100 AND IP 4
Results: 22
1
2
Hot‐air drying of corn kernels: Drying kinetics and quality improvement.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 1015, doi. 10.1002/cche.10680
- By:
- Publication type:
- Article
3
Determining the impact of genotype × environment on oat protein isolate structural and functional characteristics.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 986, doi. 10.1002/cche.10679
- By:
- Publication type:
- Article
4
Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 1001, doi. 10.1002/cche.10678
- By:
- Publication type:
- Article
5
Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 974, doi. 10.1002/cche.10677
- By:
- Publication type:
- Article
6
Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 936, doi. 10.1002/cche.10676
- By:
- Publication type:
- Article
7
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 927, doi. 10.1002/cche.10675
- By:
- Publication type:
- Article
8
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 966, doi. 10.1002/cche.10674
- By:
- Publication type:
- Article
9
Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 954, doi. 10.1002/cche.10673
- By:
- Publication type:
- Article
10
Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 945, doi. 10.1002/cche.10672
- By:
- Publication type:
- Article
11
The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 895, doi. 10.1002/cche.10671
- By:
- Publication type:
- Article
12
Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 914, doi. 10.1002/cche.10670
- By:
- Publication type:
- Article
13
Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 904, doi. 10.1002/cche.10669
- By:
- Publication type:
- Article
14
Endangered indigenous rice varieties as a source of B vitamins for the undernourished population.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 887, doi. 10.1002/cche.10668
- By:
- Publication type:
- Article
15
Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 873, doi. 10.1002/cche.10667
- By:
- Publication type:
- Article
16
Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 852, doi. 10.1002/cche.10666
- By:
- Publication type:
- Article
17
Bioplastic film making properties of quality protein maize (QPM) zein.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 805, doi. 10.1002/cche.10665
- By:
- Publication type:
- Article
18
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 864, doi. 10.1002/cche.10663
- By:
- Publication type:
- Article
19
Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 841, doi. 10.1002/cche.10661
- By:
- Publication type:
- Article
20
Impact of degree of milling on cooking duration and textural attributes of long‐grain hybrid rice for instant rice processing.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 830, doi. 10.1002/cche.10660
- By:
- Publication type:
- Article
21
Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 816, doi. 10.1002/cche.10659
- By:
- Publication type:
- Article
22
Issue Information.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 4, p. 799, doi. 10.1002/cche.10567
- Publication type:
- Article