| 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
|
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