| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Biochemical Basis of Kernel Milling Characteristics and Endosperm Vitreousness of Maize
|
Mestres, C.
|
|
1996
|
24 |
3 |
p. 283-290
8 p.
|
artikel
|
| 2 |
Evidence for the Non-Glycoprotein Nature of High Molecular Weight Glutenin Subunits of Wheat
|
Roels, S.P.
|
|
1996
|
24 |
3 |
p. 227-239
13 p.
|
artikel
|
| 3 |
In Vitro Digestion of Wheat Microstructure with Xylanase and Cellulase from Trichoderma reesei
|
Tervilä-Wilo, A.
|
|
1996
|
24 |
3 |
p. 215-225
11 p.
|
artikel
|
| 4 |
Isolation and Characterisation of Single Chain Amylose
|
Roger, P.
|
|
1996
|
24 |
3 |
p. 247-262
16 p.
|
artikel
|
| 5 |
Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water
|
Fu, B.X.
|
|
1996
|
24 |
3 |
p. 241-246
6 p.
|
artikel
|
| 6 |
Soaking of Maize Determines the Quality of Aflata for Kenkey Production
|
Nche, P.F.
|
|
1996
|
24 |
3 |
p. 291-297
7 p.
|
artikel
|
| 7 |
Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance
|
Kokelaar, J.J.
|
|
1996
|
24 |
3 |
p. 199-214
16 p.
|
artikel
|
| 8 |
The Role of Fat in the Stabilisation of Gas Cells in Bread Dough
|
Brooker, B.E.
|
|
1996
|
24 |
3 |
p. 187-198
12 p.
|
artikel
|
| 9 |
Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality
|
Molteberg, E.L.
|
|
1996
|
24 |
3 |
p. 273-282
10 p.
|
artikel
|
| 10 |
Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds
|
Dimberg, L.H.
|
|
1996
|
24 |
3 |
p. 263-272
10 p.
|
artikel
|
| 11 |
Volume contents and author index
|
|
|
1996
|
24 |
3 |
p. i-xvi
nvt p.
|
artikel
|
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