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1
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review

Kweon, Meera ; Slade, Louise ; Levine, Harry

Cereal chemistry, 2011-11, Vol.88 (6), p.537-552 [Periódico revisado por pares]

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

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2
Brewers' spent grain from three styles of craft beer Characterization and their rheological effects on wheat flour dough
Brewers' spent grain from three styles of craft beer Characterization and their rheological effects on wheat flour dough
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Brewers' spent grain from three styles of craft beer Characterization and their rheological effects on wheat flour dough

Fabio Patrik Pereira de Freitas Caroline Joy Steel; Suzana Caetano da Silva Lannes

Cereal Chemistry Hoboken v. 100, n. 3, p. 752-761, 2023

Hoboken 2023

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar

Liu, Hongfei ; Zhang, Yingquan ; Don, Clyde ; Zhang, Bo

Cereal chemistry, 2023-01, Vol.100 (1), p.183-195 [Periódico revisado por pares]

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4
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
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Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
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Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

6
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production
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Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

Teterycz, Dorota ; Sobota, Aldona ; Starek, Agnieszka

Cereal chemistry, 2023-03, Vol.100 (2), p.299-309 [Periódico revisado por pares]

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7
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour
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Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Kowalski, Ryan J. ; Gu, Bon‐Jae ; Hause, Jacob P. ; Pietrysiak, Ewa ; Dhumal, Gaurav ; Campbell, Henry ; Ganjyal, Girish M.

Cereal chemistry, 2020-11, Vol.97 (6), p.1118-1132 [Periódico revisado por pares]

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8
Pathogens control on wheat and wheat flour: A review
Pathogens control on wheat and wheat flour: A review
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Pathogens control on wheat and wheat flour: A review

Magallanes López, Ana M. ; Simsek, Senay

Cereal chemistry, 2021-01, Vol.98 (1), p.17-30 [Periódico revisado por pares]

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9
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
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Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat

Dorrian, Kathleen ; Mkhabela, Manasah ; Sapirstein, Harry ; Bullock, Paul

Cereal chemistry, 2023-01, Vol.100 (1), p.196-212 [Periódico revisado por pares]

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10
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat
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Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

Khalid, Khairunizah Hazila ; Ohm, Jae‐Bom ; Simsek, Senay

Cereal chemistry, 2022-05, Vol.99 (3), p.467-481 [Periódico revisado por pares]

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Deste Autor:

  1. Steel, C
  2. Chang, Y
  3. Castro, I
  4. Junqueira, R
  5. Capriles, V

Neste Assunto:

  1. Chemistry
  2. Chemistry, Applied
  3. Life Sciences & Biomedicine
  4. Physical Sciences
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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