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Showing 53 - 65 of 160

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Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe

Joanna Katarzyna Banach, Katarzyna Majewska, Krystyna Żuk-Gołaszewska

Relationships between puroindoline A-prolamin interactions and wheat grain hardness

Nathalie Geneix, Michèle Dalgalarrondo,  [ ... ], Didier Marion

Breadfruit flour is a healthy option for modern foods and food security

Ying Liu, Paula N. Brown,  [ ... ], Susan J. Murch

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Vesna Milanović, Andrea Osimani,  [ ... ], Francesca Clementi

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

Julia Guazzelli Pezzali, Anu Suprabha-Raj, Kaliramesh Siliveru, Charles Gregory Aldrich

Stability analysis of wheat lines with increased level of arabinoxylan

Karolina Tremmel-Bede, Marietta Szentmiklóssy,  [ ... ], Marianna Rakszegi

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