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Refinado por: Nome da Publicação: Cereal Chemistry remover
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1
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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2
Flavor of cereal products--a review
Flavor of cereal products--a review
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Flavor of cereal products--a review

Grosch, W ; Schieberle, P

Cereal chemistry, 1997-03, Vol.74 (2), p.91-97 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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3
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
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Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption

Harris, M. (University of Massachusetts, Amherst, MA.) ; Peleg, M

Cereal chemistry, 1996-03, Vol.73 (2), p.225-231 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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4
Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles
Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles
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Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles

Bhattacharya, M. (The University of Hong Kong, Hong Kong.) ; Corke, H

Cereal chemistry, 1996-11, Vol.73 (6), p.721-728 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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5
Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions
Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions
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Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions

Piergiovanni, A.R ; Laghetti, G ; Perrino, P

Cereal chemistry, 1996-11, Vol.73 (6), p.732-735 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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6
Oat tocols: concentration and stability in oat products and distribution within the kernel
Oat tocols: concentration and stability in oat products and distribution within the kernel
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Oat tocols: concentration and stability in oat products and distribution within the kernel

PETERSON, D. M

Cereal chemistry, 1995, Vol.72 (1), p.21-24 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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7
Effect of separation and grinding of corn dry-milled streams on physical properties of single-screw low-speed extruded products
Effect of separation and grinding of corn dry-milled streams on physical properties of single-screw low-speed extruded products
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Effect of separation and grinding of corn dry-milled streams on physical properties of single-screw low-speed extruded products

Jamin, F.F. (Iowa State University, Ames, IA.) ; Flores, R.A

Cereal chemistry, 1998-11, Vol.75 (6), p.775-779 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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8
Laboratory dry-milling performance of white corn: effect of physical and chemical corn characteristics
Laboratory dry-milling performance of white corn: effect of physical and chemical corn characteristics
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Laboratory dry-milling performance of white corn: effect of physical and chemical corn characteristics

Yuan, J. (Kansas State University, Manhattan, KS.) ; Flores, R.A

Cereal chemistry, 1996-09, Vol.73 (5), p.574-578 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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9
Solution viscoelastic properties of OATRIM-10 and cooked oat bran
Solution viscoelastic properties of OATRIM-10 and cooked oat bran
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Solution viscoelastic properties of OATRIM-10 and cooked oat bran

Carriere, C.J. (National Center for Agricultural Utilization Research, ARS, USDA, Peoria, IL.) ; Inglett, G.E

Cereal chemistry, 1998-05, Vol.75 (3), p.354-359 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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10
Reduction of phytic acid during breadmaking of whole-meal breads
Reduction of phytic acid during breadmaking of whole-meal breads
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Reduction of phytic acid during breadmaking of whole-meal breads

Fretzdorff, B ; Brummer, J.M

Cereal chemistry, 1992-05, Vol.69 (3), p.266-270 [Periódico revisado por pares]

ST PAUL: AMER ASSOC CEREAL CHEMISTS

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