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NOTE: Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Present Status, Challenges, and Plans for Whole Grain Food Development in China
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Wheat Genomics for Grain Quality Improvement
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
The Nutrition Elite
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Hot Topics and Hotter Insights Found at 2014 Milling & Baking Division Spring Technical Conference
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Baking Those Delicious ``Good-for-You'' Products
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Processing on Phenolic Phytochemicals in Cereals and Legumes
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Proposed Methodology for Quality Preselection of Rice Populations
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Activity-Guided Fractionation to Identify Blue Wheat (UC66049 Triticum aestivum L.) Constituents Capable of Inhibiting In Vitro Starch Digestion
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Development and Evaluation of a Near-Infrared Instrument for Single-Seed Compositional Measurement of Wheat Kernels
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta -Glucanase
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Lime-Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Characterization and In Vivo Hydrolysis of Amylose-Stearic Acid Complex
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Molecular and Chemical Characterization of a New Waxy Allele in Barley (Hordeum vulgare L.)
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Getting More from Whole Grains
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Using Barley Flour to Formulate Foods to Meet Health Claims
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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