rupjmaize rye Latvian
Selected indexed studies
- Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. (Foods, 2024) [PMID:38998583]
- Alkylresorcinols in Latvian and Finnish breads. (Int J Food Sci Nutr, 2013) [PMID:22816971]
- Sterigmatocystin presence in typical Latvian grains. (Food Chem, 2008) [PMID:26054287]
_Worker-drafted node — pending editorial review._
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Sources
- Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. (2024) pubmed
- Alkylresorcinols in Latvian and Finnish breads. (2013) pubmed
- Sterigmatocystin presence in typical Latvian grains. (2008) pubmed
- An Environmentally Friendly Approach for the Release of Essential Fatty Acids from Cereal By-Products Using Cellulose-Degrading Enzymes. (2022) pubmed
- Data on the characterization of seaweed, wheat bran, and other food processing byproducts as feasible biosorbents. (2024) pubmed
- Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I-The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. (2021) pubmed
- Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams. (2021) pubmed
- Endogenous rhythmicity of ethylene production in growing intact cereal seedlings. (1992) pubmed
- Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market. (2012) pubmed