Skip to content
VuFind
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
Cover Image

Saved in:
Bibliographic Details
Main Authors: Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Fabio Masotti, Alessandra Marti
Format: Artículo Open Access
Published: Wiley 2026
Subjects:
Cereal Chemistry
Online Access:https://onlinelibrary.wiley.com/doi/10.1002/cche.70047
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Holdings
  • Description
  • Table of Contents
  • Comments
  • Similar Items
  • Staff View

Internet

https://onlinelibrary.wiley.com/doi/10.1002/cche.70047

Similar Items

  • Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility
    by: Xiaohang Zou, et al.
    Published: (2025)
  • Starch Digestibility in “Double‐High” Rice: Characteristics and Pasting and Textural Determinants
    by: Chengjing Liao, et al.
    Published: (2026)
  • Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions
    by: Masaki Okuda, et al.
    Published: (2025)
  • Effects of Modified Wheat Bran Insoluble Dietary Fiber on Properties of Starch and Protein
    by: Xiaoxue Fang, et al.
    Published: (2025)
  • Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles
    by: Kangru Cui, et al.
    Published: (2026)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels
  • Course Reserves
  • New Items

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs