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Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill StreamsRAMSEYER, Daniel D; BETTGE, Arthur D; MORRIS, Craig F et al.Cereal chemistry. 2011, Vol 88, Num 2, pp 217-222, issn 0009-0352, 6 p.Article

Sustainabitity: Addressing the Life Cycle of Cereal Food ProductsBALDWIN, C.Cereal foods world. 2010, Vol 55, Num 4, pp 177-179, issn 0146-6283, 3 p.Article

GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATINGKAPRI, Alka; BHATTACHARYA, Suvendu.Journal of texture studies. 2008, Vol 39, Num 3, pp 231-251, issn 0022-4901, 21 p.Article

Effect of additives on rheological characteristics and quality of wheat flour parottaINDRANI, D; VENKATESWARA RAO, G.Journal of texture studies. 2006, Vol 37, Num 3, pp 315-338, issn 0022-4901, 24 p.Article

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Omega-3 health : Significance of cereal food productsBIBUS, D.Cereal foods world. 2006, Vol 51, Num 5, issn 0146-6283, 260-263 [3 p.]Article

Genotype and environmental influences on pasting properties of rice flourMINH-CHAU DANG, Jennifer; COPELAND, Les.Cereal chemistry. 2004, Vol 81, Num 4, pp 486-489, issn 0009-0352, 4 p.Article

Neue Möglichkeiten der hydrothermischen Behandlung von Getreide und Getreideprodukten = New possibilities of hydrothermic treatment of cereals and cereals productsLEHRACK, U; VOLK, J.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 9, pp 268-273, issn 0367-4177Article

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Raisins in our daily breadPAYNE, T. J.Cereal foods world. 2005, Vol 50, Num 2, pp 62-64, issn 0146-6283, 3 p.Article

Bestimmung der Stippen im Hartweizengriess = Speck counting in durum semolinasEVERS, Anthony; ERDENTUG, Aytun.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 2, pp 82-84, issn 0367-4177, 3 p.Article

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Formulating «lite» bakery foods with sweetenersHEGENBART, S.Prepared foods. 1990, Vol 159, Num 7, pp 97-98, issn 0747-2536, 2 p.Article

Determination of lipoxidase in wheat germJIACHUN ZHOU; XINGBO SU; XIAOYAN SHEN et al.Cereal foods world. 2007, Vol 52, Num 2, pp 75-77, issn 0146-6283, 3 p.Article

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Study of fats contents in bakery and pastry productsGUTIERREZ RUIZ, L; VILLANUEVA, T. O; DIAZ, A. M et al.Rivista Italiana delle Sostanze Grasse. 1990, Vol 67, Num 12, pp 617-620, issn 0035-6808Article

Production of granola breakfast cereal by fluidised bed granulationPATHARE, Pankaj B; BAS, Nursin; FITZPATRICK, John J et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 549-554, issn 0960-3085, 6 p.Article

Albumin Significantly Affects Pasting and Textural Characteristics of Rice FlourBAXTER, Graeme; JIAN ZHAO; BLANCHARD, Christopher et al.Cereal chemistry. 2010, Vol 87, Num 3, pp 250-255, issn 0009-0352, 6 p.Article

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