1. Issue Information. Issue 4 (8th July 2019) Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 605 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein. Issue 4 (30th May 2019) Authors: Eckert, Ewelina; Han, Jay; Swallow, Kevin; Tian, Zhigang; Jarpa‐Parra, Marcela; Chen, Lingyun Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 725 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits. Issue 4 (29th April 2019) Authors: Ma, Fengyun; Lee, Yu Young; Palmquist, Debra E.; Baik, Byung‐Kee Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 634 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation. Issue 4 (20th May 2019) Authors: Zhang, Xing; Wang, Yu‐Sheng; Chen, Hai‐Hua Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 668 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of debranning process on deoxynivalenol content in whole‐wheat flours. Issue 4 (29th May 2019) Authors: Tibola, Casiane Salete; Guarienti, Eliana Maria; Dias, Alvaro Renato Guerra; Nicolau, Marcio; Devos, Rafaela Julyana Barboza; Teixeira, Daniela Dalbosco Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 717 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. An optimized analysis of 2‐acetyl‐1‐pyrroline content diversity in the core collection of aromatic rice germplasm (Oryza sativa L.). Issue 4 (21st June 2019) Authors: Xie, Li‐Hong; Tang, Shao‐Qing; Wei, Xiang‐Jin; Jiao, Gui‐Ai; Sheng, Zhong‐Hua; Hu, Pei‐Song Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 698 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan. Issue 4 (11th June 2019) Authors: Park, Eun Young; Kim, Hyo Yeong; Shin, Hye‐Young; Jeon, Young‐Il; Kim, Jae‐Min; Kim, Semiga; Kim, Jong‐Yea Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 784 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of postsilking weak‐light stress on the flour quality of spring maize. Issue 4 (6th June 2019) Authors: Wen, Zhangrong; Shi, Kai; Lu, Weiping; Lu, Dalei Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 742 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours. Issue 4 (16th May 2019) Authors: Bourré, Lindsay; Frohlich, Peter; Young, Gina; Borsuk, Yulia; Sopiwnyk, Elaine; Sarkar, Ashok; Nickerson, Michael T.; Ai, Yongfeng; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 655 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1. Issue 4 (1st April 2019) Authors: Wang, Shuyang; Ai, Yongfeng; Hood‐Niefer, Shannon; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗