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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review

Kweon, Meera ; Slade, Louise ; Levine, Harry

Cereal chemistry, 2011-11, Vol.88 (6), p.537-552 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar

Liu, Hongfei ; Zhang, Yingquan ; Don, Clyde ; Zhang, Bo

Cereal chemistry, 2023-01, Vol.100 (1), p.183-195 [Periódico revisado por pares]

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3
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production
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Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

Teterycz, Dorota ; Sobota, Aldona ; Starek, Agnieszka

Cereal chemistry, 2023-03, Vol.100 (2), p.299-309 [Periódico revisado por pares]

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4
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour
Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour
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Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Kowalski, Ryan J. ; Gu, Bon‐Jae ; Hause, Jacob P. ; Pietrysiak, Ewa ; Dhumal, Gaurav ; Campbell, Henry ; Ganjyal, Girish M.

Cereal chemistry, 2020-11, Vol.97 (6), p.1118-1132 [Periódico revisado por pares]

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5
Pathogens control on wheat and wheat flour: A review
Pathogens control on wheat and wheat flour: A review
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Pathogens control on wheat and wheat flour: A review

Magallanes López, Ana M. ; Simsek, Senay

Cereal chemistry, 2021-01, Vol.98 (1), p.17-30 [Periódico revisado por pares]

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6
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
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Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat

Dorrian, Kathleen ; Mkhabela, Manasah ; Sapirstein, Harry ; Bullock, Paul

Cereal chemistry, 2023-01, Vol.100 (1), p.196-212 [Periódico revisado por pares]

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7
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat
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Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

Khalid, Khairunizah Hazila ; Ohm, Jae‐Bom ; Simsek, Senay

Cereal chemistry, 2022-05, Vol.99 (3), p.467-481 [Periódico revisado por pares]

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8
Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread
Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread
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Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread

Johnston, Rachel ; Martin, John M. ; Vetch, Justin M. ; Byker‐Shanks, Carmen ; Finnie, Sean ; Giroux, Michael J.

Cereal chemistry, 2019-09, Vol.96 (5), p.866-877 [Periódico revisado por pares]

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9
Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods
Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods
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Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Xu, Bin ; Mense, Andrew ; Ambrose, Kingsly ; Graybosch, Robert ; Shi, Yong‐Cheng

Cereal chemistry, 2018-09, Vol.95 (5), p.708-719 [Periódico revisado por pares]

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10
Chemistry of wheat gluten proteins: Qualitative composition
Chemistry of wheat gluten proteins: Qualitative composition
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Chemistry of wheat gluten proteins: Qualitative composition

Wieser, Herbert ; Koehler, Peter ; Scherf, Katharina A.

Cereal chemistry, 2023-01, Vol.100 (1), p.23-35 [Periódico revisado por pares]

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