| 41 |
|
Effect of Rice Blast and Sheath Blight on Physical Properties of Selected Rice Cultivars/
|
Candole, B L
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 42 |
|
Effect of Sucrose on Starch Conversion and Glass Transition of Nonexpanded Maize and Wheat Extrudates./
|
Carvalho, C W P
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 43 |
|
Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice./
|
Dillahunty, A L
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 44 |
|
Effect of Various Acids and Sulfites in Steep Solution on Yields and Composition of Corn Fiber and Corn Fiber Oil/
|
Singh, V
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 45 |
|
Effect of Wheat Bran Fiber and Bran Particle Size on Fat and Fiber Digestibility and Gastrointestinal Tract Measurements in the Rat./
|
Kahlon, T S
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 46 |
|
Effects of Additives and Storage Temperature on Staling Properties of Bagels./
|
Lent, P J
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 47 |
|
Effects of Bran Fermentation on Quality and Microstructure of High-Fiber Wheat Bread./
|
Salmenkallio-Marttila, M
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 48 |
|
Effects of Commercial Processing on Antioxidants in Rice Bran/
|
Lloyd, B J
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 49 |
|
Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb/
|
Zghal, M C
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 50 |
|
Effects of Gelatinization and Moisture Content of Extruded Starch Pellets on Morphology and Physical Properties of Microwave-Expanded Products./
|
Lee, E Y
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 51 |
|
Effects of High and Low Molecular Weight Glutenin Subunits on Rheological Dough Properties and Breadmaking Quality of Wheat./
|
Antes, S
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 52 |
|
Effects of Incorporated Glutenins on Functional Properties of Wheat Dough./
|
Uthayakumaran, S
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 53 |
|
Effects of Laccase and Ferulic Acid on Wheat Flour Doughs./
|
Labat, E
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 54 |
|
Effects of Natural Chelating Agents on the Solubility of Some Physiologically Important Mineral Elements in Oat Bran and Oat Flakes/
|
Ekholm, P
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 55 |
|
Effects of Nitrogen and Sulfur Fertilization on Commercial-Scale Wheat Quality and Mixing Requirements./
|
Wooding, A R
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 56 |
|
Effects of Nitrogen and Sulfur Fertilizer on Protein Composition, Mixing Requirements, and Dough Strength of Four Wheat Cultivars./
|
Wooding, A R
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 57 |
|
Effects of Postharvest Parameters on Functional Changes During Rough Rice Storage./
|
Pearce, M D
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 58 |
|
Effects of Preparation Temperature on Gelation Properties and Molecular Structure of High-Amylose Maize Starch./
|
Vesterinen, E
|
American Association of Cereal Chemists
|
2001
|
|
|
|
| 59 |
|
Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size-Exclusion High-Performance Liquid Chromatography/
|
Morel, M-H
|
American Association of Cereal Chemists
|
2000
|
|
|
|
| 60 |
|
Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug-Damaged Wheat Flour Doughs./
|
K�ksel, H
|
American Association of Cereal Chemists
|
2001
|
|
|
|
Singh, V
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