41. Acknowledgment of Reviewers. Issue 1 (6th February 2018) Journal: Cereal chemistry Issue: Volume 95:Issue 1(2018) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. Acknowledgment of Reviewers. Issue 1 (9th January 2013) Journal: Cereal chemistry Issue: Volume 90:Issue 1(2013.) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. ACKNOWLEDGMENT OF REVIEWERS. Issue 1 (9th January 2022) Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Activity‐Guided Fractionation to Identify Blue Wheat (UC66049 Triticum aestivum L.) Constituents Capable of Inhibiting In Vitro Starch Digestion. Issue 2 (14th March 2014) Authors: Tyl, Catrin E.; Bunzel, Mirko Journal: Cereal chemistry Issue: Volume 91:Issue 2(2014.) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality. Issue 6 (14th November 2014) Authors: Whitney, Kristin; Ohm, Jae‐Bom; Simsek, Senay Journal: Cereal chemistry Issue: Volume 91:Issue 6(2014.) Page Start: 548 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Addition of Sodium Stearoyl Lactylate to Corn and Sorghum Starch Extrudates Enhances the Performance of Pregelatinized Beer Adjuncts. Issue 1 (19th January 2015) Authors: Cortés‐Ceballos, Enrique; Pérez‐Carrillo, Esther; Serna‐Saldívar, Sergio O. Journal: Cereal chemistry Issue: Volume 92:Issue 1(2015.) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Adhesion Promotion Techniques : Technological Applications /: Technological Applications. (1999) Editors: Mittal, K. L; Pizzi, A Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review. Issue 1 (10th January 2019) Authors: Omedi, Jacob O.; Huang, Weining; Zhang, Binle; Li, Zhibin; Zheng, Jianxian Journal: Cereal chemistry Issue: Volume 96:Issue 1(2019) Page Start: 34 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques. Issue 3 (6th March 2018) Authors: Salimi Khorshidi, Ali; Storsley, Joanne; Malunga, Lovemore N.; Thandapilly, Sijo Joseph; Ames, Nancy Journal: Cereal chemistry Issue: Volume 95:Issue 3(2018) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Aging characteristics of rice dried using microwave at 915 MHz frequency. Issue 6 (27th July 2022) Authors: Bruce, Rebecca M.; Atungulu, Griffiths G.; Sadaka, Sammy; Mauromoustakos, Andy Journal: Cereal chemistry Issue: Volume 99:Issue 6(2022) Page Start: 1218 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗