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                             10 results found
no title author magazine year volume issue page(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.
article
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.
article
3 Gelation of Waxy Barley Starch Hydrolysates Lauro, M.
1997
26 3 p. 347-354
8 p.
article
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.
article
5 Physico-chemical Characteristics as Indicators of Starch Availability from Milled Rice Tetens, I.
1997
26 3 p. 355-361
7 p.
article
6 Rheological Properties of Short Doughs at Small Deformation Baltsavias, A.
1997
26 3 p. 289-300
12 p.
article
7 Rheology of Mixtures of Glutenin Subfractions Tsiami, A.A.
1997
26 3 p. 279-287
9 p.
article
8 Thermomechanical Glass Transition of Extruded Cereal Melts Brent, Jr., J.L.
1997
26 3 p. 301-312
12 p.
article
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.
article
10 Viscoelastic Properties of Extruded Cereal Melts Brent, Jr., J.L.
1997
26 3 p. 313-328
16 p.
article
                             10 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands