A Simple Antibody-Based Test for Dough Strength. III. Further Simplification and Collaborative Evaluation for Wheat Quality Screening.
J. L. Andrews, M. J. Blundell, and J. H. Skerritt.
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Dynamic Measurement of Starch Granule Swelling During Gelatinization.
G. R. Ziegler, D. B. Thompson, and J. Casasnovas.
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Effects of Hydrocolloids on Processing and Qualities of Wheat Tortillas.
C. P. Friend, R. D. Waniska, and L. W. Rooney.
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Wet Milling of Maize Grits.
S. R. Eckhoff, W. V. Jayasena, and C. K. Spillman.
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Chemical and Molecular Properties of Irradiated Starch Extrudates.
A. S. Sokhey and R. Chinnaswamy.
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Testing for Sprout Damage in Malting Barley Using the Rapid Visco-Analyser.
M. L. Bason, J. A. Ronalds, C. W. Wrigley, and L. J. Hubbard.
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Effects of Cooking Water Composition on Stickiness and Cooking Loss of Spaghetti.
L. J. Malcolmson, and R. R. Matsuo.
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Starch, Energy, and Protein Utilization by Rats in Milled Rice ofIR36-Based Amylose Extender Mutant.
B. 0. Eggum, B. 0. Juliano, C. M. Perez, and G. S. Khush.
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Genetic Improvement in Milling and Baking Quality of Hard Red Spring Wheat Cultivars.
E. Souza, J. M. Tyler, K. D. Kephart, and M. Kruk.
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Development of Two Instrumental Methods for Corn Masa Texture Evaluation.
B. Ramirez- Wong, V. E. Sweat, P. 1. Torres, and L. W. Rooney.
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Effects of Some Baking Ingredients on Physical and Structural Properties of Wheat Flour Extrudates.
G. H. Ryu, P. E. Neumann, and C. E. Walker.
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Grain, Flour, and Dough Characteristics of Selected Strains of Diploid Wheat, Triticum monococcum L.
M. G. D'Egidio, S. Nardi, and V. Vallega.
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Composition and Protein Nutritional Quality of Quinoa.
G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, K. J. Lorenz, and D. L. Johnson.
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Physicochemical and Functional Properties of Rye Nonstarch Polysaccharides. IV. The Effect of High Molecular Weight Water-Soluble Pentosans on Wheat-Bread Quality in a Straight-Dough Procedure.
S. Vanhamel, G. Cleemput, J. A. Delcour, M. Nys, and P. L. Dariu.
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Physicochemical and Functional Properties of Rye Nonstarch Polysaccharides. V. Variability in the Structure of Water-SolubleArabinoxylans.
C. J. A. Vinkx, H. R. Reynaert, P. J. Grobet, and J. A. Delcour.
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Bread Volume Potential of Variable-Quality Flours with Constant Protein Level As Determined by Factors Governing Mixing Time and Baking Absorption Levels.
S. P. Roels, G. Cleemput, X.Vandewalle, M. Nys, and J. A. Delcour.
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Heterogeneity in the Structure of Water-Soluble Arabinoxylans in European Wheat Flours of Variable Bread-Making Quality.
G. Cleemput, S. P. Roels, M. Van Oort, P. J. Grobet, and J. A. Delcour.
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Carbohydrate Digestibility of Laboratory-Extruded Cereal Grains.
K. M. Dahlin and K. J. Lorenz.
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Thermal Behavior of Potato Amylose and Enzyme-Resistant Starch from Maize.
D. Sievert and P. Wursch.
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Enzyme-Resistant Starch. I. Quantitative and Qualitative Influence of Incubation Time and Temperature of Autoclaved Starch on Resistant Starch Formation.
R. C. Eerlingen, M. Crombez, and J. A. Delcour.
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Enzyme-Resistant Starch. II. Influence of Amylose Chain Length onResistant Starch Formation.
R. C. Eerlingen, M. Deceuninck, and J. A. Delcour.
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Effects of Proof Temperature on the Quality of Pan Bread.
K. Siffring and B. L. Bruinsma.
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Effect of Spring and Winter Growth Habitat on Compositional, Milling, and Baking Characteristics of Winter Wheats.
A. Monsalve-Gonzalez and Y. Pomeranz.
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Note: Wet-Milling Characteristics of High-Temperature, High-Humidity Maize.
A. H. Mistry, X. Wu, S. R. Eckhoff, and J. B. Litchfield.
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NOTE: Effect of Wheat Flour Aging on Starch-Granule Surface Proteins.
M. Seguchi.
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Note: Lipidemic Responses in Rats Fed Flaxseed Oil and Meal.
G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, and P. S. Potnis.
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