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Cross-Linked Resistant Starch: Preparation and Properties

Cereal chemistry, 2002-11, Vol.79 (6), p.819-825

2002

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Measurement of wheat starch granule size distribution using image analysis and laser diffraction technology

Cereal chemistry, 2006-05, Vol.83 (3), p.259-268

2006

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Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

Cereal chemistry, 2006-09, Vol.83 (5), p.569-575

2006

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Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power, and polyphenol oxidase activity

Cereal chemistry, 2005-09, Vol.82 (5), p.504-516

2005

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Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour

Journal of cereal science, 2000-01, Vol.31 (1), p.63-74

2000

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Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch

Journal of cereal science, 2000-01, Vol.31 (1), p.25-39

2000

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Size distribution and properties of wheat starch granules in relation to crumb grain score of pup-loaf bread

Cereal chemistry, 2004-11, Vol.81 (6), p.699-704

2004

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Factors impacting ethanol production from grain sorghum in the dry-grind process

Cereal chemistry, 2007-03, Vol.84 (2), p.130-136

2007

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Graph-Theoretic Method for the Algorithmic Synthesis of Azeotropic-Distillation Systems

Industrial & engineering chemistry research, 2003-07, Vol.42 (15), p.3602-3611

2003

Volltextzugriff (PDF)

Al Jazeera English: Global News in a Changing World

Seib, P

1st ed., 2016

Volltextzugriff (PDF)

Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours

Cereal chemistry, 2000-11, Vol.77 (6), p.816-822

2000

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Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation

Carbohydrate polymers, 2008-02, Vol.71 (3), p.365-371

2008

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Bread Quality of Spelt Wheat and Its Starch

Cereal chemistry, 2008-09, Vol.85 (5), p.629-638

2008

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Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking

Cereal chemistry, 2006-07, Vol.83 (4), p.418-423

2006

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Effects of Growing Location and Irrigation on Attributes and Ethanol Yields of Selected Grain Sorghums

Cereal chemistry, 2008-07, Vol.85 (4), p.495-501

2008

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Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants

Cereal chemistry, 1997-05, Vol.74 (3), p.207-211

1997

Volltextzugriff (PDF)

Associations of Starch Gel Hardness, Granule Size, Waxy Allelic Expression, Thermal Pasting, Milling Quality, and Kernel Texture of 12 Soft Wheat Cultivars

Cereal chemistry, 2000-03, Vol.77 (2), p.163-168

2000

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Optimum steeping process for wet milling of sorghum

Cereal chemistry, 2000-07, Vol.77 (4), p.478-483

2000

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Ethanol and lactic acid production as affected by sorghum genotype and location

Industrial crops and products, 2003-11, Vol.18 (3), p.245-255

2003

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Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats

Food science and technology international, 2005-08, Vol.11 (4), p.243-249

2005

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Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate

Carbohydrate polymers, 1997, Vol.33 (4), p.263-271

1997

Volltextzugriff (PDF)

Characteristics of noodle flours from Japan

Cereal chemistry, 1998-11, Vol.75 (6), p.820-825

1998

Volltextzugriff (PDF)

Identifying Operating Units for the Design and Synthesis of Azeotropic-Distillation Systems

Industrial & engineering chemistry research, 2000-01, Vol.39 (1), p.175-184

2000

Volltextzugriff (PDF)

L-ascorbic acid and its 2-phosphorylated derivatives in selected foods: vitamin C fortification and antioxidant properties

Journal of food science, 1995-11, Vol.60 (6), p.1295-1300

1995

Volltextzugriff (PDF)

Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food

Cereal chemistry, 2001-11, Vol.78 (6), p.693-700

2001

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Cross-Linked Resistant Starch: Preparation and Properties

Measurement of wheat starch granule size distribution using image analysis and laser diffraction technology

Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power, and polyphenol oxidase activity

Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour

Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch

Size distribution and properties of wheat starch granules in relation to crumb grain score of pup-loaf bread

Factors impacting ethanol production from grain sorghum in the dry-grind process

Graph-Theoretic Method for the Algorithmic Synthesis of Azeotropic-Distillation Systems

Al Jazeera English: Global News in a Changing World

Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours

Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation

Bread Quality of Spelt Wheat and Its Starch

Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking

Effects of Growing Location and Irrigation on Attributes and Ethanol Yields of Selected Grain Sorghums

Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants

Associations of Starch Gel Hardness, Granule Size, Waxy Allelic Expression, Thermal Pasting, Milling Quality, and Kernel Texture of 12 Soft Wheat Cultivars

Optimum steeping process for wet milling of sorghum

Ethanol and lactic acid production as affected by sorghum genotype and location

Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats

Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate

Characteristics of noodle flours from Japan

Identifying Operating Units for the Design and Synthesis of Azeotropic-Distillation Systems

L-ascorbic acid and its 2-phosphorylated derivatives in selected foods: vitamin C fortification and antioxidant properties

Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food

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