| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation
|
Vernocchi, Pamela
|
|
2004
|
37 |
5 |
p. 469-476
8 p.
|
artikel
|
| 2 |
Bread baking in halogen lamp–microwave combination oven
|
Ozge Keskin, Semin
|
|
2004
|
37 |
5 |
p. 489-495
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2004
|
37 |
5 |
p. I-IV
nvt p.
|
artikel
|
| 4 |
Dough properties and bread quality of flours supplemented with cross-linked cornstarches
|
Van Hung, Pham
|
|
2004
|
37 |
5 |
p. 461-467
7 p.
|
artikel
|
| 5 |
Editorial
|
Vasanthan, Thava
|
|
2004
|
37 |
5 |
p. 407-
1 p.
|
artikel
|
| 6 |
Editorial board
|
|
|
2004
|
37 |
5 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of wheat pearling on flour quality
|
Mousia, Zoe
|
|
2004
|
37 |
5 |
p. 449-459
11 p.
|
artikel
|
| 8 |
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products
|
Sacchetti, G.
|
|
2004
|
37 |
5 |
p. 527-534
8 p.
|
artikel
|
| 9 |
Heat and mass transfer in par-baked bread during freezing
|
Hamdami, Nasser
|
|
2004
|
37 |
5 |
p. 477-488
12 p.
|
artikel
|
| 10 |
Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols
|
McFetridge, Janet
|
|
2004
|
37 |
5 |
p. 409-415
7 p.
|
artikel
|
| 11 |
Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections
|
Konopka, Iwona
|
|
2004
|
37 |
5 |
p. 429-438
10 p.
|
artikel
|
| 12 |
Quality and structural changes in starchy foods during microwave and convective drying
|
Khraisheh, M.A.M.
|
|
2004
|
37 |
5 |
p. 497-503
7 p.
|
artikel
|
| 13 |
Relation between mechanical treatment of starch and flow conditions in a scraped surface heat exchanger
|
Mabit, Jérôme
|
|
2004
|
37 |
5 |
p. 505-515
11 p.
|
artikel
|
| 14 |
Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating
|
Li, J.H.
|
|
2004
|
37 |
5 |
p. 417-428
12 p.
|
artikel
|
| 15 |
The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours
|
Faraj, A.
|
|
2004
|
37 |
5 |
p. 517-525
9 p.
|
artikel
|
| 16 |
Thermal and physicochemical characterization of seven argentine rice flours and starches
|
Iturriaga, Laura
|
|
2004
|
37 |
5 |
p. 439-447
9 p.
|
artikel
|
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