Introduction.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 243, doi. 10.1002/cche.10878
- Publication type:
- Article
Works matching IS 00090352 AND DT 2025 AND VI 102 AND IP 2
Results: 17
1
2
Morphology, Composition, and Structure of Starches During Sorghum Seed Development.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 256, doi. 10.1002/cche.10875
- By:
- Publication type:
- Article
3
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 397, doi. 10.1002/cche.10868
- By:
- Publication type:
- Article
4
Phase Behavior Determines Morphology of Amylose Crystallized From Aqueous Solutions.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 386, doi. 10.1002/cche.10867
- By:
- Publication type:
- Article
5
High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 377, doi. 10.1002/cche.10866
- By:
- Publication type:
- Article
6
Quality of resistant starch‐enriched breadcrumbs extrudates.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 364, doi. 10.1002/cche.10863
- By:
- Publication type:
- Article
7
Ultrasound‐assisted extraction and modification of pulse starches: A review.
- Published in:
- 2025
- By:
- Publication type:
- Literature Review
8
Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 312, doi. 10.1002/cche.10834
- By:
- Publication type:
- Article
9
Effects of extrusion on the stability and digestibility of instant coix seed porridge.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 407, doi. 10.1002/cche.10817
- By:
- Publication type:
- Article
10
Changes in starch properties during malting and their correlations with the malting quality of multiple barley cultivars.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 332, doi. 10.1002/cche.10846
- By:
- Publication type:
- Article
11
The history of the US Starch Round Table.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 244, doi. 10.1002/cche.10844
- By:
- Publication type:
- Article
12
Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 320, doi. 10.1002/cche.10836
- By:
- Publication type:
- Article
13
Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 352, doi. 10.1002/cche.10857
- By:
- Publication type:
- Article
14
Exploring the noodle‐making potential and digestibility of native oat starch and citric acid cross‐linked resistant oat starch.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 342, doi. 10.1002/cche.10855
- By:
- Publication type:
- Article
15
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 303, doi. 10.1002/cche.10811
- By:
- Publication type:
- Article
16
Issue Information.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 239, doi. 10.1002/cche.10797
- Publication type:
- Article
17
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 290, doi. 10.1002/cche.10793
- By:
- Publication type:
- Article