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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study

McCleary, B.V. (Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland.) ; Gibson, T.S ; Mugford, D.C

Journal of AOAC International, 1997-05, Vol.80 (3), p.571-579 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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2
Preventing iron deficiency through food fortification
Preventing iron deficiency through food fortification
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Preventing iron deficiency through food fortification

Hurrell, R.F

Nutrition reviews, 1997-06, Vol.55 (6), p.210-222 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
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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4
Effect of rice cultivar characteristics on the rice flour bread quality
Effect of rice cultivar characteristics on the rice flour bread quality
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Effect of rice cultivar characteristics on the rice flour bread quality

Takahashi, M.(Niigata-ken. Agricultural Research Inst., Kamo (Japan). Food Research Center) ; Homma, N ; Morohashi, K ; Nakamura, K ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.394-402 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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5
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Maskova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Paulickova, I.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Rysova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Gabrovska, D.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.45-50 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
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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7
Bread made from cooked rice and wheat flour blend
Bread made from cooked rice and wheat flour blend
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Bread made from cooked rice and wheat flour blend

Okunishi, T.(National Food Research Inst., Tsukuba, Ibaraki (Japan))

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.424-428 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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8
Enzyme Immunoassay for Fumonisin B1 Applied to Corn-Based Food
Enzyme Immunoassay for Fumonisin B1 Applied to Corn-Based Food
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Enzyme Immunoassay for Fumonisin B1 Applied to Corn-Based Food

Usleber, Ewald ; Straka, Margit ; Terplan, Gerhard

Journal of agricultural and food chemistry, 1994-06, Vol.42 (6), p.1392-1396 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Use of rice paste in rice bread processing
Use of rice paste in rice bread processing
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Use of rice paste in rice bread processing

Kainuma, Y., Shizuoka Prefectural Univ. (Japan) ; Tanaka, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.620-627 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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10
Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer
Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer
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Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer

Moriya, M.(Yamagata-ken. General Agricultural Research Center, Tsuruoka (Japan). Dept. of Agro-Production Science) ; Sano, T ; Chuba, M ; Goto, H ; Yuki, K

Tohoku Journal of Crop Science, 2008/12/20, Vol.51, pp.33-34

The Tohoku Branch, The Crop Science Society of Japan

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