Apparent Amylose Content of Milled Rice by Near-Infrared Reflectance Spectrophotometry.
S. R. Delwiche, M. M. Bean, R. E. Miller, B. D. Webb, and P. C. Williams.
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Fermented Dairy Ingredients for Bread: Effects on Dough Rheology and Bread Characteristics.
P. Gélinas, J. Audet, O. LaChance, and M. Vachon.
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Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties.
Y. Inoue, H. D. Sapirstein, and W. Bushuk.
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Starch-Based Microcellular Foams.
G. M. Glenn and D. W. Irving.
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Starch Retrogradation Study in Presence of Sucrose by Low-Resolution Nuclear Magnetic Resonance.
D. Le Botlan and P. Desbois.
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Starch Damage in Wheat Flours: A Comparison of Enzymatic, lodometric, and Near-Infrared Reflectance Techniques.
J. E. Morgan and P. C. Williams.
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NOTE: Rye Water-Soluble Arabinoxylans Also Vary in Their 2-Monosubstituted Xylose Content.
C. J. A. Vinkx, J. A. Delcour, M. A. Verbruggen, and H. Gruppen.
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Cathodic Peroxidases of Durum Wheat Flour.
R. Iori, B. Cavalieri, and S. Palmieri.
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Durum Wheat Quality Evaluation: Influence of Genotype and Environment.
B. M. Mariani, M. G. D'Egidio, and P. Novaro.
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Effects of Septoria Leaf Blotch on Soft Red Winter Wheat Milling and Baking Quality.
A. L. McKendry, G. E. Henke, and P. L. Finney.
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Relationship Between Endosperm Texture and the Occurrence of Friabilin and Bound Polar Lipids on Wheat Starch.
G. A. Greenblatt, A. D. Bettge, and C. F. Morris.
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Analysis of Free and Glycosylated Vitamin B6 in Wheat by High-Performance Liquid Chromatography.
D. A. Sampson, L. A. Eoff, X. L. Yan, and K. Lorenz.
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Discoloration of Dough for Oriental Noodles.
B.-K. Baik, Z. Czuchajowska, and Y. Pomeranz.
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Occurrence of Deoxynivalenol (DON), 3-Acetyl-DON, Zearalenone, and Ergosterol in Winter Rye Inoculated with Fusarium culmorum.
J. Perkowski, T. Miedaner, H. H. Geiger, H.-M. Müller, and J. Chelkowski.
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Fuel Alcohol Production from Hull-less Barley.
W. M. Ingledew, A. M. Jones, R. S. Bhatty, and B. G. Rossnagel.
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Association of Zein Classes with Maize Kernel Hardness.
R. C. Pratt, J. W. Paulis, K. Miller, T. Nelsen, and J. A. Bietz.
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Evaluation of Selected Barley Cultivars and Their Fractions for beta-Glucan Enrichment and Viscosity.
S. H. Yoon, P. T. Berglund, and C. E. Fastnaught.
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Stability and Contribution of Beta Carotene Added to Whole Wheat Bread and Crackers.
G. S. Ranhotra, J. A. Gelroth, J. Langemeier, and D. E. Rogers.
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Amino Acid Composition of Selected Strains of Diploid Wheat, Triticum monococcum.
L. R. Acquistucci, M. G. D'Egidio, and V. Vallega.
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A Micro Method for Cake Baking (High Ratio, White Layer).
M. Ö. Raeker and L. A. Johnson.
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