| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Association Between Dough Quality (W value) and Certain Gliadin Alleles in French Common Wheat Cultivars
|
Metakovsky, E.V.
|
|
1997
|
26 |
3 |
p. 371-373
3 p.
|
artikel
|
| 2 |
Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour
|
Fido, R.J.
|
|
1997
|
26 |
3 |
p. 271-277
7 p.
|
artikel
|
| 3 |
Gelation of Waxy Barley Starch Hydrolysates
|
Lauro, M.
|
|
1997
|
26 |
3 |
p. 347-354
8 p.
|
artikel
|
| 4 |
Kernel, Milling and Baking Properties of Spring-Type Spelt and Einkorn Wheats
|
Abdel-Aal, E-S.M.
|
|
1997
|
26 |
3 |
p. 363-370
8 p.
|
artikel
|
| 5 |
Physico-chemical Characteristics as Indicators of Starch Availability from Milled Rice
|
Tetens, I.
|
|
1997
|
26 |
3 |
p. 355-361
7 p.
|
artikel
|
| 6 |
Rheological Properties of Short Doughs at Small Deformation
|
Baltsavias, A.
|
|
1997
|
26 |
3 |
p. 289-300
12 p.
|
artikel
|
| 7 |
Rheology of Mixtures of Glutenin Subfractions
|
Tsiami, A.A.
|
|
1997
|
26 |
3 |
p. 279-287
9 p.
|
artikel
|
| 8 |
Thermomechanical Glass Transition of Extruded Cereal Melts
|
Brent, Jr., J.L.
|
|
1997
|
26 |
3 |
p. 301-312
12 p.
|
artikel
|
| 9 |
The Surface Chemistry of Starch Granules Studied by Time-of-Flight Secondary Ion Mass Spectrometry
|
Baldwin, P.M.
|
|
1997
|
26 |
3 |
p. 329-346
18 p.
|
artikel
|
| 10 |
Viscoelastic Properties of Extruded Cereal Melts
|
Brent, Jr., J.L.
|
|
1997
|
26 |
3 |
p. 313-328
16 p.
|
artikel
|
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