| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat ( Triticum aestivum ) Starch
|
Yasui, Takeshi
|
|
1996
|
24 |
2 |
p. 131-137
7 p.
|
artikel
|
| 2 |
Chemical Composition of Barley Samples Focusing on Dietary Fibre Components
|
Oscarsson, M.
|
|
1996
|
24 |
2 |
p. 161-170
10 p.
|
artikel
|
| 3 |
Effect of Allelic Variation of Glutenin Subunits and Gliadins on Baking Quality in the Progeny of Two Biotypes of Bread Wheat cv. Ulla
|
Sontag-Strohm, T.
|
|
1996
|
24 |
2 |
p. 115-124
10 p.
|
artikel
|
| 4 |
Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat
|
Ciaffi, M.
|
|
1996
|
24 |
2 |
p. 91-100
10 p.
|
artikel
|
| 5 |
Effects of Guar Galactomannan on Wheat Bread Microstructure and on the In vitro and In vivo Digestibility of Starch in Bread
|
Brennan, C.S.
|
|
1996
|
24 |
2 |
p. 151-160
10 p.
|
artikel
|
| 6 |
Effects on Gluten Strength of Low M rGlutenin Subunits Coded by Alleles at Glu-A3 and Glu-B3Loci in Durum Wheat
|
Vázquez, J.F.
|
|
1996
|
24 |
2 |
p. 125-130
6 p.
|
artikel
|
| 7 |
Electrophoretic Fractionation of Wheat Glutenin Subunits After Removal of Gliadins by Reversed SDS–PAGE
|
Sontag-Strohm, T.
|
|
1996
|
24 |
2 |
p. 87-89
3 p.
|
artikel
|
| 8 |
Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
|
Huang, Sidi
|
|
1996
|
24 |
2 |
p. 179-185
7 p.
|
artikel
|
| 9 |
Protein–Lipid Interactions in Wheat Gluten: Reassessment of the Occurrence of Lipid-Mediated Aggregation of Protein in the Gliadin Fraction
|
Carcea, M.
|
|
1996
|
24 |
2 |
p. 101-113
13 p.
|
artikel
|
| 10 |
Structural Differences in the Mature Endosperms of Good and Poor Malting Barley Cultivars
|
Brennan, C.S.
|
|
1996
|
24 |
2 |
p. 171-177
7 p.
|
artikel
|
| 11 |
The Effect of Ca2+-Ions on the α-Amylolysis of Granular Starches from Oats and Waxy-Maize
|
Manelius, Robin
|
|
1996
|
24 |
2 |
p. 139-150
12 p.
|
artikel
|
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