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Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.016
Abstract: Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the…
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Keywords:
air water;
oat;
wheat rye;
barley oat ... See more keywords
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Published in 2020 at "Canadian Journal of Plant Pathology"
DOI: 10.1080/07060661.2020.1745892
Abstract: Abstract Stem rust, caused by Puccinia graminis, is a catastrophic disease that has and continues to cause yield losses in barley, oat, and wheat crops worldwide. Use of host resistance genes is the most economic,…
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Keywords:
stem rust;
puccinia graminis;
2013 2014;
wheat ... See more keywords
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Published in 2021 at "Fermentation"
DOI: 10.3390/fermentation7020059
Abstract: As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented…
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Keywords:
barley oat;
saccharomyces cerevisiae;
barley;
oat cultivars ... See more keywords
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Published in 2023 at "Foods"
DOI: 10.3390/foods12051054
Abstract: Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional traits (protein,…
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Keywords:
oat;
barley oat;
grains groats;
grown organic ... See more keywords