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Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Temperature Resistance of Xylanase Inhibitors and the Presence of Grain-Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat-Based Feeds
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Observation and Measurement of Residual Bran on Milled Rice Using Hyperspectral Imaging
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Diversity in Phytochemical Composition and Antioxidant Capacity of Dent, Flint, and Specialty Corns
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Physical, Chemical, and Sensory Properties of Antioxidant-Enriched Raw and Cooked Rice by Vacuum-Drying Impregnation in a Semidry State
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Enzyme-Linked Immunosorbent Assays for the Detection and Quantitation of Gluten in Cereal-Based Foods
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Measurement of Blend Concentrations of Conventional and Waxy Hard Wheats Using NIR Spectroscopy
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Correlation of Quality Parameters with the Baking Performance of Wheat Flours
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01)
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Einkorn: A Functional Wheat for Developing High-Lutein Whole Grain Baked Products
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACC International: A Winning Combination of Academia, Government, and Industry
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Heat Treatments on the Milling, Physicochemical, and Cooking Properties of Two Long-Grain Rice Cultivars During Storage
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
The Case for Refined Grains in a Balanced Diet
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
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 -
VIEWS & OPINIONS: Recovery of Resistant Starch by a Classical and a New Assay for Dietary Fiber
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Dehydrotriferulic and Dehydrodiferulic Acid Profiles of Cereal and Pseudocereal Flours
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
2013 AACCI Annual Meeting Highlights
British Library Online Contents | 2013Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Use of Pulse Ingredients to Develop Healthier Baked Products
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
NOTE: Impact of Heat Treatment on Wheat Flour Solvent Retention Capacity (SRC) Profiles
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Impact of Puroindolines on Semisweet Biscuit Quality: A Fractionation-Reconstitution Approach
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Correlation of Sensory, Cooking, Physical, and Chemical Properties of Whole Grain Rice with Diverse Bran Color
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Report on 2013 C&E Spring Meeting in Leuven, Belgium - Unlocking the Full Potential of Cereals: Challenges for Science Based Innovation
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACC International Is Almost 100 Years Old!
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Measuring and Addressing Texture Challenges in Healthy Baked Products
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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