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10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process
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- Journal Article
- A1
- open access
Environmental and cultivar variability in composition, content and biological activity of phenolic acids and alkylresorcinols of winter wheat grains from a multi-site field trial across Europe
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Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum
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Variation in amylose concentration to enhance wheat flour extrudability
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Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
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Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility
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Properties of sugar-snap cookies as influenced by lauric-based shortenings
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Characterisation of the first wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase resembling mammalian counterparts
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Nutritional value of bread: influence of processing, food interaction and consumer perception
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Xylanases from microbial origin induce syrup formation in dough