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Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole-Grain Barley
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Volatile Organic Compounds of Whole Grain Soft Winter Wheat
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Aromatic composition and physicochemical characteristics of crackers containing barley fractions
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Topography of the Cotyledon Surfaces and Adjoining Seed Coat of Chickpea (Cicer arietinum L.) Genotypes Differing in Milling Performance
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Flavor Aspects of Pulse Ingredients
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Label-Free Proteomic Analysis of Wheat Gluten Protein and their Immunoreactivity to Elisa Antibodies
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Acknowledgment of Reviewers
Online Contents | 2017Publisher: AACC International, Inc., St. Paul, Minn. -
Infrared Drying Characteristics of Long-Grain Hybrid, Long-Grain Pureline, and Medium-Grain Rice Cultivars
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effects of salt, polyethylene glycol and water content on dough rheology for two Red Spring wheat varieties
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Evaluation of Cooking Time in Pulses: A Review
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Cluster Analysis of Historical and Modern Hard Red Spring Wheat Cultivars Based on Parentage and HPLC Analysis of Gluten Forming Proteins
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Modeling Distillers Dried Grains with Solubles (DDGS) Mass Flow Rate as Affected by Drying and Storage Conditions
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Influence of Foliar Fungicide Treatment on Lipolytic Enzyme Activity of Whole Wheat
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn. -
Effect of Saline Organic Acid Solutions Applied during Wheat Tempering on Flour Functionality
Online Contents | 2017|Publisher: AACC International, Inc., St. Paul, Minn.
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