Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours by Iuliana Banu, Iuliana Aprodu

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Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics by Wei Gong, Xiaohua Wang, Fengjiao Wang, Jinshui Wang

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Characteristics of wheat, barley and hemp model composites by Ivan ŠVEC, Marie HRUŠKOVÁ

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Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat by Ammar Al-Zubade, Timothy Phillips, Mark A. Williams, Krista Jacobsen, David Van Sanford

Subjects: “…lactic acid solvent retention capacity…”
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Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals by Monika Rani, Gagandeep Singh, Raashid Ahmad Siddiqi, Balmeet Singh Gill, Dalbir Singh Sogi, Mohd Akbar Bhat

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Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours by Iuliana Banu, Iuliana Aprodu

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Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars by Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León

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Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India by Raashid Ahmad Siddiqi, Tajendra Pal Singh, Tajendra Pal Singh, Monika Rani, Dalbir Singh Sogi, Mohd Akbar Bhat

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Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality by Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI

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Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour by Tengfei WU, Meng CHEN, Xiaojian WANG, Jie WANG, Xueling ZHENG

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Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran by Feng Kong, Yue Li, Di Xue, Yishuai Ding, Xiaofan Sun, Xingfeng Guo, Wenhao Wang

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Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment by Marijana Simić, Valentina Nikolić, Beka Sarić, Danka Milovanović, Marija Kostadinović, Slađana Žilić

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Study on the quality characteristics of a compounded system composed by highland barley flour and medium strength flour by GUO Ying, LIU Fu-ying, CHEN Guo-yan

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Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods by Ivan Švec, Petra Smrčková

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Quantitative trait loci associated with soft wheat quality in a cross of good by moderate quality parents by Gioconda Garcia-Santamaria, Duc Hua, Clay Sneller

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