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1.
Influence of redox-reactions catalysed by homo-and hetero-fermentative lactobacilli on gluten in wheat sourdoughs by
Material type: Article Article
Publication details: 2006
In: Journal of Cereal Science v. 43, no. 2, p. 137-143633959
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12524.

2.
LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Washington, DC (USA) : American Chemical Society, 2011
In: Journal of Agricultural and Food Chemistry v. 59, no. 22, p. 11983-11989
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

3.
Proteolysis and bioconversion of cereal proteins to glutamate and γ-aminobutyrate (GABA) in rye malt sourdoughs by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Washington, DC (USA) : American Chemical Society, 2011
In: Journal of Agricultural and Food Chemistry v. 59, no. 4, p. 1392-1399
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

4.
From gene to function : metabolic traits of starter cultures for improved quality of cereal foods by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Amsterdam (Netherlands) : Elsevier, 2009
In: International Journal of Food Microbiology v. 134, no. 1-2, p. 29-36
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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