Image Analysis of Whole Grains to Screen forFlour-Milling Yield in Wheat Breeding.
M. Berman, M. L. Bason, F. Ellison, G. Peden, and C. W. Wrigley.
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Classification of Wheat by Visible and Near-InfraredReflectance from Single Kernels.
S. R. Delwiche and D. R. Massie.
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Functionality of Whey and Casein in Fermentation and inBreadbaking by Fixed and Optimized Procedures.
N. Erdogdu-Arnoczky, Z. Czuchajowska, and Y. Pomeranz.
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Starch Gelatinization Measured by Pulsed Nuclear MagneticResonance.
C. E. Mendes Da Silva, C. F. Ciacco, G. E. Barberis, W. M. R. Solano, and C.Rettori.
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Ghost Microstructures of Starch from Different BotanicalSources.
M. Obanni and J. N. BeMiller.
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NOTE: Cavities in Porous Corn Starch Provide a Large StorageSpace.
J. Zhao, M. A. Madson, and R. L. Whistler.
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Pasta Containing Regrinds: Effect of High Temperature Drying onProduct Quality.
K. Fang and K. Khan.
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Role in Dough Rheology of High Molecular Weight GluteninSubunits of Soft White Winter and Club Wheats.
Z. Czuchajowska, P.-Y. Lin, and S. Smolinski.
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Relationship Between Firming and Water Mobility in Starch-BasedFood Systems During Storage.
R. Ruan, S. Almaer, V. T. Huang, P. Perkins, P. Chen, and R. G. Fulcher.
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Distribution of Deoxynivalenol and Zearalenone in MilledFractions of Wheat.
D. M. Trigo-Stockli, C. W. Deyoe, R. F. Satumbaga, and J. R. Pedersen.
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Suitability of Edible Bean and Potato Starches for StarchNoodles.
Y. S. Kim, D. P. Wiesenborn, J. H. Lorenzen, and P. Berglund.
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Quality of Spaghetti Containing Buckwheat, Amaranth, and LupinFlours.
P. Rayas-Duarte, C. M. Mock, and L. D. Satterlee.
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Comparison of Large Bowel Function and Calcium Balance DuringSoft Wheat Bran and Oat Bran Consumption.
K. B. Hosig, F. L. Shinnick, M. D. Johnson, J. A. Story, and J. A. Marlett.
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Relationship Between Flour Protein Composition Determined bySize-Exclusion High-Performance Liquid Chromatography and Dough RheologicalParameters.
M. Ciaffi, L. Tozzi, and D. Lafiandra.
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Preparation and Functional Properties of a Protein Isolate fromDefatted Wheat Germ.
N. S. Hettiarachchy, V. K. Griffin, and R. Gnanasambandam.
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Use of Spectroscopic and Fluorescence Techniques to AssessHeat-Induced Molecular Modifications of Gluten.
N. Guerrieri, E. Alberti, V. Lavelli, and P. Cerletti.
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Effect of High-Temperature Short-Time Treatment of Wheat Flouron Gluten Vitality and Structure.
N. Guerrieri and P. Cerletti.
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Edible Films from Rice Protein Concentrate and Pullulan.
F. F. Shih.
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Effects of High Molecular Weight Subunits of Glutenin on theRheological Properties of Wheat Gluten.
P. Schropp and H. Wieser.
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Relationships of Quantity of Gliadin Subgroups of Selected U.S.Soft Wheat Flours to Rheological and Baking Properties.
G. Hou, H. Yamamoto, and P. K. W. Ng.
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Relationships of Quantity of Glutenin Subunits of Selected U.S.Soft Wheat Flours to Rheological and Baking Properties.
G. Hou, H. Yamamoto, and P. K. W. Ng.
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