| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Method for the Isolation of High M rSubunits of Wheat Glutenin
|
Nicolas, Yves
|
|
1997
|
25 |
2 |
p. 151-154
4 p.
|
artikel
|
| 2 |
A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A
|
Gibson, T.S.
|
|
1997
|
25 |
2 |
p. 111-119
9 p.
|
artikel
|
| 3 |
A Study of the Polysaccharide Components in Gluten
|
Saulnier, Luc
|
|
1997
|
25 |
2 |
p. 121-127
7 p.
|
artikel
|
| 4 |
Competitive Adsorption Behaviour of Wheat Flour Components and Emulsifiers at an Air–Water Interface
|
Keller, R.C.A
|
|
1997
|
25 |
2 |
p. 175-183
9 p.
|
artikel
|
| 5 |
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition
|
Weegels, P.L.
|
|
1997
|
25 |
2 |
p. 155-163
9 p.
|
artikel
|
| 6 |
Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits
|
Manohar, R.Sai
|
|
1997
|
25 |
2 |
p. 197-206
10 p.
|
artikel
|
| 7 |
Functional Properties of Low M rWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting
|
Weegels, P.L.
|
|
1997
|
25 |
2 |
p. 165-173
9 p.
|
artikel
|
| 8 |
Genetic and Agronomic Variation in Arabinoxylan and Ferulic Acid Contents of Durum Wheat ( Triticum durum L.) Grain and Its Milling Fractions
|
Lempereur, I.
|
|
1997
|
25 |
2 |
p. 103-110
8 p.
|
artikel
|
| 9 |
Predicting Test Bakery Requirements from Laboratory Mixing Tests
|
Zounis, S.
|
|
1997
|
25 |
2 |
p. 185-196
12 p.
|
artikel
|
| 10 |
Preparative Separation of High and Low Molecular Weight Subunits of Glutenin from Wheat
|
Larré, Colette
|
|
1997
|
25 |
2 |
p. 143-150
8 p.
|
artikel
|
| 11 |
The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties
|
Stone, P.J.
|
|
1997
|
25 |
2 |
p. 129-141
13 p.
|
artikel
|
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