| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Analysis of mRNAs from Ripening Wheat Seeds: the Effect of High Temperature
|
Perrotta, C.
|
|
1998
|
27 |
2 |
p. 127-132
6 p.
|
article
|
| 2 |
Distribution of Glutathione in Osborne Fractions as Affected by Additions of Ascorbic Acid, Reduced and Oxidised Glutathione
|
Hahn, B.
|
|
1998
|
27 |
2 |
p. 117-125
9 p.
|
article
|
| 3 |
Disulphide Bonds of Adjacent Cysteine Residues in Low Molecular Weight Subunits of Wheat Glutenin
|
Müller, S.
|
|
1998
|
27 |
2 |
p. 109-116
8 p.
|
article
|
| 4 |
Effects of Starch Gelatinisation on the Thermal, Dielectric and Rheological Properties of Extruded Corn Masa
|
Arámbula, G.V.
|
|
1998
|
27 |
2 |
p. 147-155
9 p.
|
article
|
| 5 |
Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study
|
Fardet, A.
|
|
1998
|
27 |
2 |
p. 133-145
13 p.
|
article
|
| 6 |
Moisture Distribution in a Mature Soft Wheat Grain by Three-Dimensional Magnetic Resonance Imaging
|
Song, H.P.
|
|
1998
|
27 |
2 |
p. 191-197
7 p.
|
article
|
| 7 |
Relationships Between Mixograph Parameters and Indices of Wheat Grain Quality
|
Martinant, J.P.
|
|
1998
|
27 |
2 |
p. 179-189
11 p.
|
article
|
| 8 |
Retrogradation and Gel Textural Attributes of Corn Starch Amylose and Amylopectin Fractions
|
Mua, J.P.
|
|
1998
|
27 |
2 |
p. 157-166
10 p.
|
article
|
| 9 |
Sensory Evaluation of Wholemeal Bread from Ecologically and Conventionally Grown Wheat
|
Haglund, Å.
|
|
1998
|
27 |
2 |
p. 199-207
9 p.
|
article
|
| 10 |
The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development
|
Anderssen, R.S.
|
|
1998
|
27 |
2 |
p. 167-177
11 p.
|
article
|
Journal description