Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 858, doi. 10.1002/cche.10785
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2024 AND VI 101 AND IP 4
Results: 15
1
2
Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 847, doi. 10.1002/cche.10784
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- Publication type:
- Article
3
Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes.
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- Cereal Chemistry, 2024, v. 101, n. 4, p. 884, doi. 10.1002/cche.10787
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- Publication type:
- Article
4
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 871, doi. 10.1002/cche.10786
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- Publication type:
- Article
5
Grain protein and amino acid dynamics in sorghum with in‐season split‐nitrogen application.
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- Cereal Chemistry, 2024, v. 101, n. 4, p. 833, doi. 10.1002/cche.10783
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- Publication type:
- Article
6
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 817, doi. 10.1002/cche.10782
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- Publication type:
- Article
7
Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France.
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- Cereal Chemistry, 2024, v. 101, n. 4, p. 798, doi. 10.1002/cche.10781
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- Publication type:
- Article
8
Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 785, doi. 10.1002/cche.10780
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- Publication type:
- Article
9
Antioxidant and in vitro cosmeceutical activities of germinated oats.
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- Cereal Chemistry, 2024, v. 101, n. 4, p. 771, doi. 10.1002/cche.10779
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- Publication type:
- Article
10
The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge.
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- Cereal Chemistry, 2024, v. 101, n. 4, p. 759, doi. 10.1002/cche.10778
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- Publication type:
- Article
11
Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 750, doi. 10.1002/cche.10776
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- Publication type:
- Article
12
Impact of frozen storage under static electric field on frozen gluten rheological properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 739, doi. 10.1002/cche.10775
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- Publication type:
- Article
13
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 720, doi. 10.1002/cche.10774
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- Publication type:
- Article
14
Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 707, doi. 10.1002/cche.10773
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- Publication type:
- Article
15
Issue Information.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 703, doi. 10.1002/cche.10684
- Publication type:
- Article