Zobrazeno 1 - 10
of 22
pro vyhledávání: '"M.L. Bason"'
Publikováno v:
Journal of Cereal Science. 31:287-294
The pasting of commercial maize starches was found to be a biphasic phenomenon, exhibiting an expected first viscosity peak as well as an unexpected, relatively large second viscosity peak under specific cooking conditions when using a Rapid Visco An
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b17ee2bcd92cfd663c864c0c3681f8f9
https://doi.org/10.1006/jcrs.2000.0311
https://doi.org/10.1006/jcrs.2000.0311
Publikováno v:
Journal of Stored Products Research. 26:199-206
White maize was stored for 9 months in four 228 t bag stacks, either sealed and treated with an initial dose of carbon dioxide for disinfestation, or left unsealed in air, but fumigated and sprayed. The quality of the maize stored in sealed enclosure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99aef4ada18574e7a572097100641e12
https://doi.org/10.1016/0022-474x(90)90022-k
https://doi.org/10.1016/0022-474x(90)90022-k
Publikováno v:
Journal of Cereal Science. 12:193-201
Rates of yellowing of paddy (rough rice) stored under controlled conditions of temperature, water activity and atmospheric composition, were determined for the Australian cultivar Pelde. The influences of temperature and water activity ( a w ) on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70a50062d06070b5ea85afcf24d4b877
https://doi.org/10.1016/s0733-5210(09)80101-x
https://doi.org/10.1016/s0733-5210(09)80101-x
Publikováno v:
Journal of Stored Products Research. 26:71-75
A portable chromatic reflectometer, the “Minolta Chroma Meter” model CR-110 was compared with the mains-operated “Hunterlab Color Difference Meter” model D25D2M for the assessment of milled rice colour. Correlation coefficients for the blue-y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9217720da80715163f6ea4af67ceed6d
https://doi.org/10.1016/0022-474x(90)90003-b
https://doi.org/10.1016/0022-474x(90)90003-b
The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, and the resultant stability of the dough during mixing, are important measures of its quality. This information is of great importance to millers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80403558a21aff8a4cad8b250f796f7a
https://doi.org/10.1533/9781845690632.7.276
https://doi.org/10.1533/9781845690632.7.276
Publikováno v:
Gluten Proteins ISBN: 9780854046331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00fc71960a974276ba375df038daaed3
https://doi.org/10.1039/9781847552099-00219
https://doi.org/10.1039/9781847552099-00219
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 4:147-147
There are a number of climate risks for grain production in Australia. These include drought, which can lead to delayed planting as well as early harvesting, increases in mean temperatures and also extreme temperature events ranging from heat to fros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a04e8089956765074045850fceabbe9
https://doi.org/10.1111/j.1757-837x.2012.00155.x
https://doi.org/10.1111/j.1757-837x.2012.00155.x
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