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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > grain foods > whole grain foods × Research, Technology and Engineering: materials science × 7 results Group by: Economics, Business and Industry, Research, Technology and Engineering   (Click to View) Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread Journal of food processing and preservation (Click to View) Comparison of baking tests using wholemeal and white wheat flour European food research and technology (Click to View) In vitro approach (solubility and Caco-2 uptake) to compare Cu availability from model cookies European food research and technology (Click to View) Application of a Handheld Infrared Sensor for Monitoring the Mineral Fortification in Whole Grain Cornmeal Food analytical methods (Click to View) Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye Journal of cereal science (Click to View) Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes Journal of cereal science (Click to View) Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties Journal of agricultural and food chemistry