nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Carotenoid Dependent Inhibition of Durum Wheat Lipoxygenase
|
Trono, D. |
|
1999 |
29 |
1 |
p. 99-102 4 p. |
artikel |
2 |
Evidence for the Presence of Only One Cysteine Residue in the D-type Low Molecular Weight Subunits of Wheat Glutenin
|
Masci, S. |
|
1999 |
29 |
1 |
p. 17-25 9 p. |
artikel |
3 |
Influence of Non-Starch Polysaccharides Structure on the Metabolisable Energy of U.K. Wheat Fed to Poultry
|
Austin, S.C. |
|
1999 |
29 |
1 |
p. 77-88 12 p. |
artikel |
4 |
Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time
|
Baltsavias, A. |
|
1999 |
29 |
1 |
p. 43-48 6 p. |
artikel |
5 |
Milling of Whole Grain Rye to Obtain Fractions with Different Dietary Fibre Characteristics
|
Glitsø, L.V. |
|
1999 |
29 |
1 |
p. 89-97 9 p. |
artikel |
6 |
Physicochemical Characteristics of Wheat Bran Glucuronoarabinoxylans
|
Schooneveld-Bergmans, M.E.F |
|
1999 |
29 |
1 |
p. 49-61 13 p. |
artikel |
7 |
Protein Composition for Pairs of Wheat Lines with Contrasting Dough Extensibility
|
Larroque, O. |
|
1999 |
29 |
1 |
p. 27-31 5 p. |
artikel |
8 |
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
|
Grosch, W. |
|
1999 |
29 |
1 |
p. 1-16 16 p. |
artikel |
9 |
Rheological Properties of Short Doughs at Large Deformation
|
Baltsavias, A. |
|
1999 |
29 |
1 |
p. 33-42 10 p. |
artikel |
10 |
Structural Features of (Glucurono)Arabinoxylans Extracted from Wheat Bran by Barium Hydroxide
|
Schooneveld-Bergmans, M.E.F. |
|
1999 |
29 |
1 |
p. 63-75 13 p. |
artikel |