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Refinado por: Nome da Publicação: Cereal Chemistry remover assunto: Chemistry, Applied remover
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1
Improving breadmaking properties with glycolipids. I. Improving soy products with sucroesters
Improving breadmaking properties with glycolipids. I. Improving soy products with sucroesters
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Improving breadmaking properties with glycolipids. I. Improving soy products with sucroesters

Pomeranz, Y ; Shogren, M.D ; Finney, K.F

Cereal chemistry, 1969, Vol.46 (5), p.503-511 [Periódico revisado por pares]

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2
Factors affecting hydrolysis during breadmaking of phytic acid in wheat protein concentrate
Factors affecting hydrolysis during breadmaking of phytic acid in wheat protein concentrate
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Factors affecting hydrolysis during breadmaking of phytic acid in wheat protein concentrate

Ranhotra, G.S

Cereal chemistry, 1973, Vol.50 (3), p.353-357 [Periódico revisado por pares]

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3
Defatted corn-germ flour as a nutrient fortifier for bread
Defatted corn-germ flour as a nutrient fortifier for bread
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Defatted corn-germ flour as a nutrient fortifier for bread

Tsen, C.C ; Mojibian, C.N ; Inglett, G.E

Cereal chemistry, 1974, Vol.51 (2), p.262-271 [Periódico revisado por pares]

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4
Horsebean protein supplements in breadmaking, 2: Effect on physical dough properties, baking quality, and amino acid composition [Broadbeans]
Horsebean protein supplements in breadmaking, 2: Effect on physical dough properties, baking quality, and amino acid composition [Broadbeans]
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Horsebean protein supplements in breadmaking, 2: Effect on physical dough properties, baking quality, and amino acid composition [Broadbeans]

Patel K.M ; Johnson J.A

Cereal chemistry, 1975, Vol.52 [Periódico revisado por pares]

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5
Effect of gamma irradiation of wheat on breadmaking properties
Effect of gamma irradiation of wheat on breadmaking properties
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Effect of gamma irradiation of wheat on breadmaking properties

Rao S.R ; Hoseney R.C ; Finney K.F ; Shogren M.D

Cereal chemistry, 1975, Vol.52 [Periódico revisado por pares]

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6
Effect of milling yield on flour composition and breadmaking quality [Wheat]
Effect of milling yield on flour composition and breadmaking quality [Wheat]
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Effect of milling yield on flour composition and breadmaking quality [Wheat]

Orth, R.A ; Mander, K.C

Cereal chemistry, 1975-05, Vol.52 (3) [Periódico revisado por pares]

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7
Rheology and the continuous breadmaking process [Wheat]
Rheology and the continuous breadmaking process [Wheat]
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Rheology and the continuous breadmaking process [Wheat]

Frazier, P.J ; Daniels, N.W.R ; Eggitt, P.W.R

Cereal chemistry, 1975-05, Vol.52 (3) [Periódico revisado por pares]

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8
Separation of glutenin from gliadin by ultracentrifugation [Wheat flour]
Separation of glutenin from gliadin by ultracentrifugation [Wheat flour]
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Separation of glutenin from gliadin by ultracentrifugation [Wheat flour]

Goforth D.R ; Finney K.F

Cereal chemistry, 1976, Vol.53 [Periódico revisado por pares]

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9
Nonfat dry milk fractions in breadmaking, 1: Effect on loaf volume
Nonfat dry milk fractions in breadmaking, 1: Effect on loaf volume
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Nonfat dry milk fractions in breadmaking, 1: Effect on loaf volume

Ling R.S ; Hoseney R.C ; Finney P.L

Cereal chemistry, 1976, Vol.53 [Periódico revisado por pares]

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10
The effects of dough formation and baking on iron enrichment of bread as studied by electron paramagnetic resonance
The effects of dough formation and baking on iron enrichment of bread as studied by electron paramagnetic resonance
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The effects of dough formation and baking on iron enrichment of bread as studied by electron paramagnetic resonance

Windle J.J ; Nimmo C.C ; Lew E.J.L

Cereal chemistry, 1976, Vol.53 [Periódico revisado por pares]

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