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Structure of a Rice Grain Represented by a New Three-Dimensional Visualisation Technique

By Ogawa Y.,Kuensting H.,Sugiyama J.,Ohtani T.,Liu X.Q.,Kokubo M.,Kudoh K.,Higuchi T. in (2002)

Academic Press

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Effect of Triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality

By Tranquilli G.,Cuniberti M.,Gianibelli M.C.,Bullrich L.,Larroque O.R.,MacRitchie F.,Dubcovsky J. in (2002)

Academic Press

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Phytic Acid Level in Wheat Flours

By Febles C.I.,Arias A.,Hardisson A.,Rodríguez-Alvarez C.,Sierra A. in (2002)

Academic Press

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Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality

By Wang M.,Hamer R.J.,van Vliet T.,Oudgenoeg G. in (2002)

Academic Press

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Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph. II. Genetic and Environmental Effects on Water Uptake

By ,Sopena A.,Polo J.P.,Bergareche C.,Moralejo M.A.,Swanston J.S.,Glidewell S.M. in (2002)

Academic Press

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Pentoses and Hydroxycinnamic Acids in Brewer's Spent Grain

By Bartolomé B.,Santos M.,Jiménez J.J.,del Nozal M.J.,Gómez-Cordovés C. in (2002)

Academic Press

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High (1→3,1→4)-&bgr;-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

By Cavallero A.,Empilli S.,Brighenti F.,Stanca A.M. in (2002)

Academic Press

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Hydroxycinnamic Acids in Walls of Wheat Aleurone Cells

By Rhodes D.I.,Sadek M.,Stone B.A. in (2002)

Academic Press

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Proteins in Walls of Wheat Aleurone Cells

By Rhodes D.I.,Stone B.A. in (2002)

Academic Press

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Purification of Wheat Flour High- M_r Glutenin Subunits by Dye-ligand Chromatography

By Fisichella S.,Alberghina G.,Amato M.E.,Fichera M.,Palermo A.,Pogna N.E.,Savarino A. in (2002)

Academic Press

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