Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing

By Guerra-Hernandez E.   Corzo N.   Garcia-Villanova B.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 171-176

Academic Press

Access to resources Recommend Favorite

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

By Weegels P.L.   van de Pijpekamp A.M.   Graveland A.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 103-111

Academic Press

Access to resources Recommend Favorite

Effect of heat shock during grain filling on protein composition and technological quality of wheats

By Corbellini M.   Mazza L.   Ciaffi M.   Lafiandra D.   Borghi B.  

Euphytica, Vol. 100, Iss. 1-3, 1998-04 ,pp. : 147-154

Springer Publishing Company

Access to resources Recommend Favorite

Legume seeds: protein content and nutritional value

By Duranti M.   Gius C.  

Field Crops Research, Vol. 53, Iss. 1, 1997-07 ,pp. : 31-45

Elsevier

Access to resources Recommend Favorite

Importance of crop residues in crop-livestock systems in India and farmers' perceptions of fodder quality in coarse cereals

By Parthasarathy Rao P.   Hall A.J.  

Field Crops Research, Vol. 84, Iss. 1, 2003-10 ,pp. : 189-198

Elsevier

Access to resources Recommend Favorite