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제한항목: American Association of Cereal Chemists

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검색리스트 테이블
No	서명	저자	발행처	원문제공시작년
1	Accessibility of Amino Groups in Gluten Proteins Studied by a Combination of Chemical Labeling and Immunochemical Detection/	Scardone, D	American Association of Cereal Chemists	2000

2	Activity and Inhibition of Polyphenol Oxidase in Extracts of Bran and Other Milling Fractions from a Variety of Wheat Cultivars./	Okot-Kotber, M	American Association of Cereal Chemists	2001

3	Adsorption Studies of Interaction Between Water-Extractable Nonstarch Polysaccharides and Prolamins in Cereals/	Elofsson, U	American Association of Cereal Chemists	2000

4	Advances in cereal science and technology	Pomeranz, Y	American Association of Cereal Chemists	1976-

5	Alkaline Processing (Nixtamalization) of White Mexican Corn Hybrids for Tortilla Production: Significance of Corn Physicochemical Characteristics and Process Conditions./	Sahai, D	American Association of Cereal Chemists	2001

6	Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample./	Sahai, D	American Association of Cereal Chemists	2001

7	An Improved Method for Using a Microsatellite in the Rice Waxy Gene to Determine Amylose Class./	Bergman, C J	American Association of Cereal Chemists	2001

8	A Rapid Protein Digestibility Assay for Identifying Highly Digestible Sorghum Lines./	Aboubacar, A	American Association of Cereal Chemists	2001

9	Assessment of Heat-Damaged Wheat Kernels Using Near-Infrared Spectroscopy./	Wang, D	American Association of Cereal Chemists	2001

10	Author Index 2000 ///		American Association of Cereal Chemists	2000

11	Author Index to Volume 78 ///		American Association of Cereal Chemists	2001

12	Basic Rheology of Bread Dough with Modified Protein Content and Glutenin-to-Gliadin Ratios./	Uthayakumaran, S	American Association of Cereal Chemists	2000

13	Breadmaking Quality Estimation by Fast Spectrophotometric Method./	Tosi, E A	American Association of Cereal Chemists	2000

14	Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes./	Bett-Garber, K L	American Association of Cereal Chemists	2001

15	Cereal chemistry. 전체 \| 중앙도서관 대출불가(별치) \| 농학도서관	American Association of Cereal Chemists	American Association of Cereal Chemists	1924-

16	Cereal chemistry. 전체 \| 중앙도서관 대출불가(별치) \| 농학도서관	American Association of Cereal Chemists	American Association of Cereal Chemists	1924-

17	Cereal foods world 중앙도서관 대출불가(별치)	American Association of Cereal Chemists	American Association of Cereal Chemists.	1975-

18	Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties/	Lisle, A J	American Association of Cereal Chemists	2000

19	Characterization of Oat Endoproteinases that Hydrolyze Oat Globulins/	Mikola, M	American Association of Cereal Chemists	2000

20	Characterization of the 1B-Type w-Gliadins from Triticum aestivum Cultivar Butte	DuPont, F M	American Association of Cereal Chemists	2000

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