13 results on '"Baik, Byung‐Kee"'
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2. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
3. HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength
4. Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics
5. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
6. Soft wheat quality characteristics required for making baking powder biscuits
7. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution
8. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules
9. Degree of starchy endosperm separation from bran as a milling quality trait of wheat grain
10. Microstructure of hard and soft kernels of barley
11. Retrogradation of waxy and normal corn starch gels by temperature cycling
12. Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel
13. Barley for food: Characteristics, improvement, and renewed interest
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