| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption ofAlpha-Amylase on Heat–Moisture Treated Starch
|
Kurakake, M.
|
|
1996
|
23 |
2 |
p. 163-168
6 p.
|
artikel
|
| 2 |
An Improved 1-D SDS–PAGE Method for the Identification of Three Bread Wheat «Waxy» Proteins
|
Zhao, X.C.
|
|
1996
|
23 |
2 |
p. 191-193
3 p.
|
artikel
|
| 3 |
Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality
|
Every, D.
|
|
1996
|
23 |
2 |
p. 145-151
7 p.
|
artikel
|
| 4 |
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
|
Weegels, P.L.
|
|
1996
|
23 |
2 |
p. 103-111
9 p.
|
artikel
|
| 5 |
Flow Field-Flow Fractionation of Wheat Proteins
|
Stevenson, S.G.
|
|
1996
|
23 |
2 |
p. 121-131
11 p.
|
artikel
|
| 6 |
Physicochemical Properties of Australian Wheat Flours for White Salted Noodles
|
Yun, S.-H.
|
|
1996
|
23 |
2 |
p. 181-189
9 p.
|
artikel
|
| 7 |
Size Characterisation of Wheat Proteins, Particularly Glutenin, by Asymmetrical Flow Field-Flow Fractionation
|
Wahlund, K.-G.
|
|
1996
|
23 |
2 |
p. 113-119
7 p.
|
artikel
|
| 8 |
Some Characteristics of β-D-Xylopyranosidases, α-L-Arabinofuranosidases and an Arabinoxylan α-L-arabinofuranohydrolase from Wheat Bran and Germinated Wheat
|
Beldman, G.
|
|
1996
|
23 |
2 |
p. 169-180
12 p.
|
artikel
|
| 9 |
Specificity of antisera raised against synthetic peptide fragments of highM rglutenin subunits.
|
Denery-Papini, S.
|
|
1996
|
23 |
2 |
p. 133-144
12 p.
|
artikel
|
| 10 |
The Effect of Heat–Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches
|
Hoover, R.
|
|
1996
|
23 |
2 |
p. 153-162
10 p.
|
artikel
|
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