| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Comparison of Antioxidative Activity Among Three Types of Prolamin Subunits
|
Kawase, Shin-ichiro
|
|
1998
|
28 |
1 |
p. 33-41
9 p.
|
artikel
|
| 2 |
Crust Aroma of Baguettes II. Dependence of the Concentrations of Key Odorants on Yeast Level and Dough Processing
|
Zehentbauer, G.
|
|
1998
|
28 |
1 |
p. 93-96
4 p.
|
artikel
|
| 3 |
Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways
|
Zehentbauer, G.
|
|
1998
|
28 |
1 |
p. 81-92
12 p.
|
artikel
|
| 4 |
Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers
|
Kettlewell, P.S.
|
|
1998
|
28 |
1 |
p. 15-23
9 p.
|
artikel
|
| 5 |
Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices
|
Åkerberg, A.
|
|
1998
|
28 |
1 |
p. 71-80
10 p.
|
artikel
|
| 6 |
Evidence for the Presence of a Pentosanase Inhibitor in Wheat Flours
|
Rouau, X.
|
|
1998
|
28 |
1 |
p. 63-70
8 p.
|
artikel
|
| 7 |
Preliminary Characterisation of Endogenous Wheat Arabinoxylan-degrading Enzymic Extracts
|
Bonnin, E.
|
|
1998
|
28 |
1 |
p. 53-62
10 p.
|
artikel
|
| 8 |
Properties of Frozen Wheat Doughs at Subzero Temperatures
|
Räsänen, J.
|
|
1998
|
28 |
1 |
p. 1-14
14 p.
|
artikel
|
| 9 |
Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour
|
Bredie, W.L.P.
|
|
1998
|
28 |
1 |
p. 97-106
10 p.
|
artikel
|
| 10 |
Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits
|
Verbruggen, I.M.
|
|
1998
|
28 |
1 |
p. 25-32
8 p.
|
artikel
|
| 11 |
The Insertion Behaviour of Wheat Puroindoline-a into Diacylgalactosylglycerol Films
|
Kooijman, M.
|
|
1998
|
28 |
1 |
p. 43-51
9 p.
|
artikel
|
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