Prediction models to evaluate baking quality instruments for commercial wheat flour.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 681, doi. 10.1002/cche.10772
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2024 AND VI 101 AND IP 3
Results: 23
1
2
Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 692, doi. 10.1002/cche.10771
- By:
- Publication type:
- Article
3
Quality characteristic of instant rice produced using microwave‐assisted hot air drying.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 641, doi. 10.1002/cche.10770
- By:
- Publication type:
- Article
4
Effects of elevated CO<sub>2</sub> concentration gradients on rice grain quality under two cultivation practices in cold region.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 611, doi. 10.1002/cche.10769
- By:
- Publication type:
- Article
5
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 630, doi. 10.1002/cche.10768
- By:
- Publication type:
- Article
6
Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 654, doi. 10.1002/cche.10767
- By:
- Publication type:
- Article
7
Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 668, doi. 10.1002/cche.10766
- By:
- Publication type:
- Article
8
Nutritional aspects of composite flours for baked and extruded products: A review.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 450, doi. 10.1002/cche.10765
- By:
- Publication type:
- Article
9
Rice gelatinization temperature prediction using the rapid visco analyzer vis‐à‐vis the traditional DSC method.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 622, doi. 10.1002/cche.10764
- By:
- Publication type:
- Article
10
Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium).
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 594, doi. 10.1002/cche.10763
- By:
- Publication type:
- Article
11
Unraveling the role of δ‐zeins in methionine bio‐fortification of maize.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 583, doi. 10.1002/cche.10762
- By:
- Publication type:
- Article
12
Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 577, doi. 10.1002/cche.10759
- By:
- Publication type:
- Article
13
Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 508, doi. 10.1002/cche.10758
- By:
- Publication type:
- Article
14
Mechanism of crack formation in corn during microwave drying process.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 563, doi. 10.1002/cche.10756
- By:
- Publication type:
- Article
15
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 530, doi. 10.1002/cche.10754
- By:
- Publication type:
- Article
16
Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 554, doi. 10.1002/cche.10753
- By:
- Publication type:
- Article
17
Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 518, doi. 10.1002/cche.10752
- By:
- Publication type:
- Article
18
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 544, doi. 10.1002/cche.10751
- By:
- Publication type:
- Article
19
Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near‐infrared spectroscopy.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 480, doi. 10.1002/cche.10748
- By:
- Publication type:
- Article
20
Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 493, doi. 10.1002/cche.10747
- By:
- Publication type:
- Article
21
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 437, doi. 10.1002/cche.10746
- By:
- Publication type:
- Article
22
Physicochemical, rheological, and baking properties of wheat flours from different mill streams.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 468, doi. 10.1002/cche.10744
- By:
- Publication type:
- Article
23
Issue Information.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 431, doi. 10.1002/cche.10683
- Publication type:
- Article