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Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivum L.)
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Dietary Bioactives and Health: The Road Ahead
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Anthocyanin Content and Composition in Winter Blue Barley Cultivars and Lines
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 -
10 Things to Know about Pulses
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
On the Building Block and Backbone Concepts of Amylopectin Structure
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource-Free on the AACC International Website
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Treasurer's Report for AACC International FY2013
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Cereal Fiber and Health: Current Knowledge
British Library Online Contents | 2013|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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