The Benefits of Basic Rheometry in Studying Dough Rheology.
D. Weipert.
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Lipid Binding in Whey Protein-Wheat Starch Systems as Measured by Electron Spin Resonance.
P. A. Schanen, L. E. Pearce, E. A. Davis, and J. Gordon.
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Physical Properties of Various Fractions in Commercial Corn Samples.
A. Song, D. S. Chung, C. K. Spillman, and S. R. Eckhoff.
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Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose.
I. Bjork, A.-C. Eliasson, A. Drews, M. Gudmundsson, and R. Karlsson.
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Effects of Selenium Fertilization on the Selenium Content of Cereal Grains, Flour, and Bread Produced in Finland.
M. Eurola, P. Ekholm, M. Ylinen, P. Koivistoinen, and P. Varo.
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Chinese Wet Noodle Formulation: A Response Surface Methodology Study.
K. Shelke, J. W. Dick, Y. F. Holm, and K. S. Loo.
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Relationships Between Protein Solubility Characteristics, lBL/ IRS, High Molecular Weight Glutenin Composition, and End-Use Quality in Winter Wheat Germ Plasm.
R. A. Graybosch, C.J. Peterson, L. E. Hansen, and P. J. Mattern.
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Chemical Changes During Sponge-Dough Fermentation.
K. Shiiba,Y. Negishi, K. Okada, and S. Nagao.
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Effects of Heat and Water Transport on the Bagel-Making Process: Conventional and Microwave Baking.
S. L. Umbach, E. A. Davis, and J. Gordon.
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Immunocytochemical Evidence for the Involvement of the Golgi Apparatus in the Transport of the Vacuolar Protein, -y-Secalin, in Rye (Secale cereale) Endosperm.
H. B. Krishnan, J. A. White, and S. T. Pueppke.
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Adsorption of Wheat Proteins on Wheat Starch Granules.
A.-C. Eliasson and E. Tjerneld.
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Effect of Environment on Wheat Storage Proteins as Determined by Quantitative Reversed-Phase High-Performance Liquid Chromatography.
B. A. Marchylo, J. E. Kruger, and D. W. Hatcher.
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Annealing of Maize Starches at Elevated Temperatures.
C. A. Knutson.
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Physicochemical Studies of Pin-Milled and Air-Classified Dry Edible Bean Fractions.
J.- Y. Han and K. Khan.
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Functional Properties of Pin-Milled and Air-Classified Dry Edible Bean Fractions.
J.- Y. Han and K. Khan.
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Suitability of Reversed-Phase High-Performance Liquid Chromatographic Separation of Wheat Proteins for Long-Term Statistical Assessment of Breadmaking Quality.
M. G. Scanlon, P. K. W. Ng, D. E. Lawless, and W. Bushuk.
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The Effect of Water-Extracted Solubles from Gluten on Its Baking and Rheological Properties.
P. C. Dreese and R. C. Hoseney.
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