Comparison of water-soluble (WS) proteins of wheat from whole meal and

Frontiers Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Swelling power and water solubility index hull-less barley starches.

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Comparison of water-soluble (WS) proteins of wheat from whole meal and

Comparison of water-soluble (WS) proteins of wheat from whole meal and

Droplet formation in a T-junction with thermal forcing: (a) The

Nutritional composition of semolina and wholemeal flour samples.

Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality? - Current Developments in Nutrition

Relationships between the AX structure, AX solubility of and dynamic

Comparison of water-soluble (WS) proteins of wheat from whole meal and

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Frontiers Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods

Scott BEAN, Research Chemist, PhD, United States Department of Agriculture, District of Columbia, USDA, Agricultural Research Service (ARS)