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Wheat, flour, and bread in central asisRANUM, P; MUSTAFAROV, R; PENA, R. J et al.Cereal foods world. 2006, Vol 51, Num 4, issn 0146-6283, 166-171 [5 p.]Article

Modified Wheat Starches Increase Bread YieldMILLER, R. A; MANINGAT, C. C; HOSENEY, R. C et al.Cereal chemistry. 2008, Vol 85, Num 6, pp 713-715, issn 0009-0352, 3 p.Article

Glycosidases of wheat = Les glycosidases du bléFOX, D. J; WALSH, T; MARSH, S et al.Journal of the science of food and agriculture. 1987, Vol 41, Num 1, pp 93-96, issn 0022-5142Article

Differences in the aleurone layer fate between hard and soft common wheats at grain millingGREFFEUILLE, V; ABECASSIS, J; BAR L'HELGOUAC'H, C et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 138-143, issn 0009-0352, 6 p.Article

Molecular comparison of alcohol-soluble wheat and buckwheat proteins = Comparaison de la structure moléculaire des protéines solubles dans l'alcool, extraites du blé et du sarrasinSKERRITT, J. H.Cereal chemistry. 1986, Vol 63, Num 4, pp 365-369, issn 0009-0352Article

Application of polished-graded wheat grains for sourdough breadJI HYUN KIM; MAEDA, Tomoko; MORITA, Naofumi et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 144-151, issn 0009-0352, 8 p.Article

Wheat sections - Their preparation and characterization = Les coupes transversales du blé. Préparation et caractérisationPOMERANZ, Y; LAI, F. S; ROUSSER, R et al.Cereal chemistry. 1986, Vol 63, Num 6, pp 513-515, issn 0009-0352Article

Influence of Puroindolines A and B Individually and in Combination on Wheat Milling and Bread TraitsWANJUGI, H. W; MARTIN, J. M; GIROUX, M. J et al.Cereal chemistry. 2007, Vol 84, Num 6, pp 540-547, issn 0009-0352, 8 p.Article

The influence of wheat endosperm on flour colour grade = Influence de l'endosperme de blé sur l'indice de couleur des farinesBARNES, P. J.Journal of cereal science (Print). 1986, Vol 4, Num 2, pp 143-155, issn 0733-5210Article

Dosage des acides dnnamiques présents dans différentes farines de blé tendreLOUARME, Loïc; RAKOTOZAFY, Lalatiana; POTUS, Jacques et al.Industries des céréales. 2005, Num 142, pp 25-29, issn 0245-4505, 5 p.Article

Weizen für besondere Verwendungszwecke - 2. Mitt. : Stärkegewinnung = Wheat flour for special processing - 2. Part: starch productionLINDHAUER, M. G; ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 2, pp 67-70, issn 0367-4177Article

Studies on heavily ground flour using roller mills. I. Alteration in flour characteristics through overgrinding = Etudes, à l'aide de moulins à cylindres, de la farine moulue trop intensément. I. L'altération des caractéristiques de la farine consécutive à une mouture abusiveOKADA, K; NEGISHI, Y; NAGAO, S et al.Cereal chemistry. 1986, Vol 63, Num 3, pp 187-193, issn 0009-0352Article

Mouture du blé tendre et techniques d'obtention de la farineBOURSON, Yvon.Techniques de l'ingénieur. Agroalimentaire. 2009, Vol F4, Num F6175, issn 1282-9064, F6175.1-F6175.23Article

Investigation of the effect of conditioning on the fracture of hard and soft wheat grain by the single-kernel characterization system : A comparison with roller millingEDWARDS, M. A; OSBOME, B. G; HENRY, R. J et al.Journal of cereal science (Print). 2007, Vol 46, Num 1, pp 64-74, issn 0733-5210, 11 p.Article

Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast contentLAMPIGNANO, V; LAVERSE, J; MASTROMATTEO, M et al.Food research international. 2013, Vol 50, Num 1, pp 369-376, issn 0963-9969, 8 p.Article

Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu BreadsFADDA, Costantino; SANTOS, Eva María; PIGA, Antonio et al.Cereal chemistry. 2010, Vol 87, Num 3, pp 204-213, issn 0009-0352, 10 p.Article

FTIR and Raman Signatures of Wheat Grain Peripheral TissuesBARRON, C; ROUAU, X.Cereal chemistry. 2008, Vol 85, Num 5, pp 619-625, issn 0009-0352, 7 p.Article

MECHANICAL CHARACTERIZATION OF SHREDDED WHEATLAURINDO, J. B; PELEG, M.Journal of texture studies. 2008, Vol 39, Num 5, pp 444-459, issn 0022-4901, 16 p.Article

DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSDELK, Joanne; VICKERS, Zata.Journal of sensory studies. 2007, Vol 22, Num 6, pp 639-652, issn 0887-8250, 14 p.Article

Natural fluorescence of red and white wheat kernelsRAM, M. S; SEITZ, Larry M; DOWELL, Floyd E et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 244-248, issn 0009-0352, 5 p.Article

Physical properties of wheat kernels = Propriétés physiques du grain de bléKUSTERMANN, M; KUTZBACH, H. D; DORRER-IBRAHIM, D et al.International agrophysics. 1986, Vol 2, Num 1, pp 81-88, issn 0236-8722Article

SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGEJENSEN, Sidsel; OESTDAL, Henrik; THYBO, Anette K et al.Journal of sensory studies. 2010, Vol 25, Num 2, pp 231-245, issn 0887-8250, 15 p.Article

Fate of chlorpyrifos-methyl on single wheat kernels = Devenir du méthyl-chlorpyrifos sur les grains de blé pris individuellementADAMS, P. H.Journal of Stored Products Research. 1987, Vol 23, Num 1, pp 65-71, issn 0022-474XArticle

Tocopherol and Tocotrienol Content in Commercial Wheat Mill StreamsENGELSEN, Merete Møller; HANSEN, Ase.Cereal chemistry. 2009, Vol 86, Num 5, pp 499-502, issn 0009-0352, 4 p.Article