Effects of Guar Galactomannan on Wheat Bread Microstructure and on the In vitro and In vivo Digestibility of Starch in Bread

By Brennan C.S.   Blake D.E.   Ellis P.R.   Schofield J.D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 151-160

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Development of an In Vitro Enzymic Digestion Method for Removal of Starch and Protein and Assessment of its Performance Using Rye andWheat Breads

By Aura A.M.   Härkönen H.   Fabritius M.   Poutanen K.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 139-152

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Xylanase Induced Changes to Water- and Alkali-Extractable Arabinoxylans in Wheat Flour: Their Role in Lowering Batter Viscosity

By Redgwell R.J.   de Michieli J.   Fischer M.   Reymond S.   Nicolas P.   Sievert D.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 83-96

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A Chemical and Histological Study on the Effect of (1→4)-&bgr;-endo-xylanase Treatment on Wheat Bran

By Benamrouche S.   Crônier D.   Debeire P.   Chabbert B.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 253-260

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Identification by In Vitro Translation and Northern Blot Analysis of Heat Shock mRNAs Isolated from Wheat Seeds Exposed to Different Temperatures During Ripening

By Treglia A.   Spano G.   Rampino P.   Giangrande E.   Nocco G.   Mita G.   Di Fonzo N.   Perrotta C.  

Journal of Cereal Science, Vol. 30, Iss. 1, 1999-07 ,pp. : 33-38

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