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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 -
Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of High-Pressure Processing on the Features of Wheat Milling By-products
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Nutritional Regurgitations-Spiraling, Rhyming, Repeating
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
The Bioavailability and Metabolism of Phenolics, a Class of Antioxidants Found in Grains
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Microenzymatic Evaluation of Oat (Avena sativa L.) beta -Glucan for High-Throughput Phenotyping
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Uneven Distribution of Zinc in the Dorsal and Ventral Sections of Rice Grain
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Food Additives on Deoxynivalenol (DON) Reduction and Quality Attributes in Steamed-and-Fried Instant Noodles
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Single-Kernel Near-Infrared Analysis for Evaluating Wheat Samples for Fusarium Head Blight Resistance
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
The Case for Refined Grains in a Balanced Diet
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
NOTE: Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Present Status, Challenges, and Plans for Whole Grain Food Development in China
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS