Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulationsHernández‐Espinosa, Nayelli ; Guzmán, Carlos ; Morales‐Dorantes, Anayeli Sarai ; Crespo‐Herrera, Leonardo ; Mondal, Suchismita ; Singh, Ravi ; Ibba, Maria ItriaCereal chemistry, 2021-09, Vol.98 (5), p.1091-1100 [Periódico revisado por pares]Texto completo disponível |
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2 |
Material Type: Artigo
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Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking qualityKiszonas, Alecia M. ; Ibba, Maria Itria ; Boehm, Jeffrey D. ; Morris, Craig F.Cereal chemistry, 2021-11, Vol.98 (6), p.1250-1258 [Periódico revisado por pares]Texto completo disponível |
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3 |
Material Type: Artigo
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Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheatSissons, Mike ; Pleming, Denise ; Sestili, Francesco ; Lafiandra, DomenicoCereal chemistry, 2019-03, Vol.96 (2), p.193-206 [Periódico revisado por pares]Texto completo disponível |
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4 |
Material Type: Artigo
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Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheatMalalgoda, Maneka ; Ohm, Jae‐Bom ; Meinhardt, Steven ; Simsek, SenayCereal chemistry, 2018-03, Vol.95 (2), p.226-238 [Periódico revisado por pares]Texto completo disponível |
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5 |
Material Type: Artigo
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Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M ; Cortez, Gladys ; Repo-Carrasco, RitvaCereal chemistry, 2009-07, Vol.86 (4), p.386-392 [Periódico revisado por pares]St. Paul, MN: The American Association of Cereal Chemists, IncTexto completo disponível |
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6 |
Material Type: Artigo
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Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter WheatHernández‐Estrada, Zorba Josué ; Rayas‐Duarte, Patricia ; Cárdenas, Juan de Dios FigueroaCereal chemistry, 2017-03, Vol.94 (2), p.223-229 [Periódico revisado por pares]Cereal ChemistryTexto completo disponível |
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7 |
Material Type: Artigo
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Comparison of Chapatti and Breadmaking Quality of Wheat GenotypesSurvase, Abhijeet ; Furtado, Agnelo ; Thengane, Ratnakar ; Fox, Glen ; Taylor, Terence ; Henry, RobertCereal chemistry, 2017-05, Vol.94 (3), p.409-416 [Periódico revisado por pares]Cereal ChemistryTexto completo disponível |
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8 |
Material Type: Artigo
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Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheatBaasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, SenayCereal chemistry, 2020-03, Vol.97 (2), p.515-526 [Periódico revisado por pares]Texto completo disponível |
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9 |
Material Type: Artigo
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Effect of breadmaking process on mycotoxin content in white and whole wheat breadsTibola, Casiane Salete ; Miranda, Martha Zavariz ; Paiva, Flávia Fernandes ; Fernandes, José Mauricio Cunha ; Guarienti, Eliana Maria ; Nicolau, MarcioCereal chemistry, 2018-09, Vol.95 (5), p.660-665 [Periódico revisado por pares]Texto completo disponível |
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10 |
Material Type: Artigo
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Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat VarietiesYovchev, Aleksandar G. ; Briggs, Connie ; Stone, Andrea K. ; Hucl, Pierre ; Nickerson, Michael T. ; Scanlon, Martin G.Cereal chemistry, 2017-07, Vol.94 (4), p.752-759 [Periódico revisado por pares]Cereal ChemistryTexto completo disponível |