| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amplified Fragment Length Polymorphism (AFLP) Markers for Barley Malt Fingerprinting
|
Faccioli, P.
|
|
1999
|
29 |
3 |
p. 257-260
4 p.
|
artikel
|
| 2 |
Announcement
|
|
|
1999
|
29 |
3 |
p. 285-
1 p.
|
artikel
|
| 3 |
CerealBeta-Amylases
|
Ziegler, P.
|
|
1999
|
29 |
3 |
p. 195-204
10 p.
|
artikel
|
| 4 |
Extensional Flow Studies of Wheat Flour Dough. I. Experimental Method for Measurements in Contraction Flow Geometry and Application to Flours Varying in Breadmaking Performance
|
Wikström, K.
|
|
1999
|
29 |
3 |
p. 217-226
10 p.
|
artikel
|
| 5 |
Extensional Flow Studies of Wheat Flour Dough. II. Experimental Method for Measurements in Constant Extension Rate Squeezing Flow and Application to Flours Varying in Breadmaking Performance
|
Wikström, K.
|
|
1999
|
29 |
3 |
p. 227-234
8 p.
|
artikel
|
| 6 |
Fracture Properties of Short-Dough Biscuits: Effect of Composition
|
Baltsavias, A
|
|
1999
|
29 |
3 |
p. 235-244
10 p.
|
artikel
|
| 7 |
Hydrothermal Processing of Barley (cv. Blenheim): Optimisation of Phytate Degradation and Increase of Free Myo -inositol
|
Bergman, E.-L.
|
|
1999
|
29 |
3 |
p. 261-272
12 p.
|
artikel
|
| 8 |
Plasticisation and Mobility in Starch-Sorbitol Films
|
Gaudin, S.
|
|
1999
|
29 |
3 |
p. 273-284
12 p.
|
artikel
|
| 9 |
Properties of Short-Dough Biscuits in Relation to Structure
|
Baltsavias, A
|
|
1999
|
29 |
3 |
p. 245-255
11 p.
|
artikel
|
| 10 |
Quality Effects of Rye (Secale cerealeL.) Chromosome Arm 1RL Transferred to Wheat (Triticum aestivumL.)
|
Graybosch, R.A
|
|
1999
|
29 |
3 |
p. 211-216
6 p.
|
artikel
|
| 11 |
U.K. Wheat Quality and Economic Value are Dependent on the North Atlantic Oscillation
|
Kettlewell, P.S.
|
|
1999
|
29 |
3 |
p. 205-209
5 p.
|
artikel
|
| 12 |
Volume Contents and Author Index
|
|
|
1999
|
29 |
3 |
p. i-vi
nvt p.
|
artikel
|
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