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Corn, potato, and wrinkled pea starches with heat–moisture treatment: structure and digestibility
British Library Online Contents | 2018| -
Comparison of bench‐scale decortication devices to fractionate bran from sorghum
British Library Online Contents | 2018| -
Advancing the science of wheat quality evaluation using nuclear magnetic resonance (nmr) and ultrasound‐based techniques
British Library Online Contents | 2018| -
Effect of different lipases on bread staling in comparison with diacetyl tartaric ester of monoglycerides (datem)
British Library Online Contents | 2018| -
Implications of microwave drying using 915 mhz frequency on rice physicochemical properties
British Library Online Contents | 2018| -
Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina
British Library Online Contents | 2018| -
Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat
British Library Online Contents | 2018| -
Preliminary evaluation of durum wheat (triticum turgidum subsp durum) during malting process
British Library Online Contents | 2018| -
Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread
British Library Online Contents | 2018| -
Compliance assessment of us gluten‐free labeled oatmeal produced under a "purity protocol" indicates "serving level compliance" not attained
British Library Online Contents | 2018| -
Traditional and improved paddy varieties: composition, protein, pasting, and gluten‐free chapati making properties
British Library Online Contents | 2018| -
Changes in color and carotenoids of sweet corn juice during high‐temperature heating
British Library Online Contents | 2018| -
Effect of growing location and variety on nutritional and functional properties of proso millet (panicum miliaceum) grown as a double crop
British Library Online Contents | 2018| -
Cereal phenolic contents as affected by variety and environment
British Library Online Contents | 2018| -
Composition, functional components, and physical characteristics of grain from staygreen and senescent sorghum lines grown under variable water availability
British Library Online Contents | 2018| -
Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods
British Library Online Contents | 2018|
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