Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products (English)
- New search for: Klamczynski, A. R.
- New search for: Czuchajowska, Z.
- New search for: Klamczynski, A. R.
- New search for: Czuchajowska, Z.
In:
CEREAL CHEMISTRY
;
76
, 4
;
530-535
;
1999
-
ISSN:
- Article (Journal) / Print
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Title:Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products
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Contributors:Klamczynski, A. R. ( author ) / Czuchajowska, Z. ( author )
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Published in:CEREAL CHEMISTRY ; 76, 4 ; 530-535
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Publisher:
- New search for: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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Publication date:1999-01-01
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Size:6 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 76, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 467
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Comparative Effects of 1BL/1RS Translocation in Relation to Protein Composition and Milling and Baking Quality of Soft Red Winter WheatJohnson, Janet M. / Griffey, Carl A. / Harris, Carolyn H. et al. | 1999
- 473
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NOTE: Quality Characteristics of Medium-Grain Rice Milled in a Three-Break Commercial Milling SystemChen, H. et al. | 1999
- 473
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Quality Characteristics of Medium‐Grain Rice Milled in a Three‐Break Commercial Milling SystemChen, H. / Siebenmorgen, T. J. / Du, L. et al. | 1999
- 476
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Effects of Mixing Conditions and Wheat Flour Dough Composition on Lipid Hydrolysis and Oxidation Levels in the Presence of Exogenous LipaseCastello, Philippe / Potus, Jacques / Baret, Jean‐Luc / Nicolas, Jacques et al. | 1999
- 483
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Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked RiceMeullenet, Jean‐Francois C. / Marks, Bradley P. / Griffin, Kaye / Daniels, Melissa J. et al. | 1999
- 487
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Comparison of Unifactorial and Mixture Approaches for Optimization of Mixing Time and Flour and Water Contents in Breadmaking FormulasDe Rijck, G. / Eerdekens, E. / De Paepe, G. / Delcour, J. A. / De Bry, L. / Schrevens, E. et al. | 1999
- 491
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Effect of Infrared Baking on Wheat Flour Tortilla CharacteristicsMartínez‐Bustos, F. / Morales, S. E. / Chang, Y. K. / Herrera‐Gómez, A. / Martínez, M. J. L. / Baños, L. / Rodríguez, M. E. / Flores, M. H. E. et al. | 1999
- 496
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Effect of Different Wheat Classes and Their Flour Milling Streams on Textural Properties of Flour TortillasWang, Linfeng / Flores, Rolando A. et al. | 1999
- 503
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Protein Distribution in Gluten Products Isolated During and After Wet‐Milling of Maize GrainsLandry, J. / Delhaye, S. / Di Gioia, L. et al. | 1999
- 506
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Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat BranBaşman, Arzu / Köksel, Hamit et al. | 1999
- 512
-
Postcolumn Fluorimetric HPLC Procedure for Determination of Niacin Content of CerealsKrishnan, Padmanaban G. / Mahmud, Iftekher / Matthees, Duane P. et al. | 1999
- 519
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Effects of Modulated Differential Scanning Calorimetry (MDSC) Variables on Thermodynamic and Kinetic Characteristics During Gelatinization of Waxy Rice StarchLai, Vivian M.‐F. / Lii, Cheng‐Yi et al. | 1999
- 526
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Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3Tava, Aldo / Bocchi, Stefano et al. | 1999
- 530
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Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked ProductsKlamczynski, Artur P. / Czuchajowska, Zuzanna et al. | 1999
- 536
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Use of Extensibility to Measure Corn Tortilla TextureSuhendro, E. L. / Almeida‐Dominguez, H. D. / Rooney, L. W. / Waniska, R. D. / Moreira, R. G. et al. | 1999
- 541
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Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from PastaYue, P. / Rayas‐Duarte, P. / Elias, E. et al. | 1999
- 548
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Deduced Amino Acid Sequence of an α‐Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac DiseaseKasarda, Donald D. / D'Ovidio, Renato et al. | 1999
- 548
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Deduced Amino Acid Sequence of an a-Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac DiseaseKasarda, D.D. et al. | 1999
- 552
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Prediction of Starch Amylose Content Versus Total Grain Amylose Content in Corn by Near‐Infrared Transmittance SpectroscopyCampbell, M. R. / Mannis, S. R. / Port, H. A. / Zimmerman, A. M. / Glover, D. V. et al. | 1999
- 552
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Prediction of Starch Amylose Content Versus Total Grain Amylose Content in Com by Near-Infrared Transmittance SpectroscopyCampbell, M.R. et al. | 1999
- 558
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Effects of Mixing Conditions on Pasta Dough Development and Biochemical ChangesIcard‐Vernière, Christèle / Feillet, Pierre et al. | 1999
- 566
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Influence of Water Absorption on the Processing and Quality of Oriental NoodlesHatcher, D. W. / Kruger, J. E. / Anderson, M. J. et al. | 1999
- 573
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Predicting Scab, Vomitoxin, and Ergosterol in Single Wheat Kernels Using Near‐Infrared SpectroscopyDowell, F. E. / Ram, M. S. / Seitz, L. M. et al. | 1999
- 577
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Thin‐Layer Models for Intermittent Drying of Rough RiceShei, Hung‐Jung / Chen, Yi‐luen et al. | 1999
- 582
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Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta ViscoelasticityAmes, N. P. / Clarke, J. M. / Marchylo, B. A. / Dexter, J. E. / Woods, S. M. et al. | 1999
- 587
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Recently Accepted Manuscripts| 1999