Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms

By Gill S.   Vasanthan T.   Ooraikul B.   Rossnagel B.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 219-237

Academic Press

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Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms

By Gill S.   Vasanthan T.   Ooraikul B.   Rossnagal B.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 239-251

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Physicochemical Properties of Australian Wheat Flours for White Salted Noodles

By Yun S.H.   Quail K.   Moss R.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 181-189

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Thermal and Crystalline Properties of Waxy Wheat (Triticum aestivum L.) Starch

By Fujita S.   Yamamoto H.   Sugimoto Y.   Morita N.   Yamamori M.  

Journal of Cereal Science, Vol. 27, Iss. 1, 1998-01 ,pp. : 1-5

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Functional Properties of Wheat Glutenin

By Weegels P.L.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 23, Iss. 1, 1996-01 ,pp. : 1-17

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