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Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Modeling First Break Milling of Debranned Wheat Using the Double Normalized Kumaraswamy Breakage Function
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Engineering: Heat and Mass Balances Around Extruder Preconditioners I
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Keys to Understanding and Addressing Consumer Perceptions and Concerns about Processed Foods
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Wheat Grain Steaming and Washing on Lipase Activity in Whole Grain Flour
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Introduction to the Cereals & Europe Focus Issue
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Physical and Molecular Characterization of Millet Starches
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Significance of Starch Properties and Quantity on Sponge Cake Volume
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Rapid Prediction of Rice Quality Characteristics by Near-Infrared Reflectance Spectroscopy for Breeding Programs
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
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 -
How Hidden Costs Can Doom Innovation
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Extrusion and Starch Removal Pretreatment on Zein Proteins Extracted from Corn Gluten Meal
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Suitability of Ontario-Grown Hard and Soft Wheat Flour Blends for Noodle Making
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Structural Changes of Starch Molecules in Barley Grains During Germination
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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