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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 -
Treasurer's Report for AACC International FY2014
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Unexpectedly Good Soft Wheat Quality from a Hard x Soft Cross
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Pulse Ingredients as Healthier Options in Extruded Products
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Proximate Composition, Dietary Fibers, and Free Sugars
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Managing Food Allergens
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACCI Sponsors International Symposium on Cereal Foods in China
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Globulin Expression in Grain of Australian Hard Wheat Cultivars Is Affected by Growth Environment
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Hypoglycemic and Antioxidative Effects of Instant Cooked Giant Embryonic Rice in High-Fat-Fed Mice
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
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