| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A model for the molecular structure of the glutenins from wheat flour
|
Graveland, A.
|
|
1985
|
3 |
1 |
p. 1-16
16 p.
|
artikel
|
| 2 |
α-amylase isoenzymes of germinated barley
|
Briggs, D.E.
|
|
1985
|
3 |
1 |
p. 67-72
6 p.
|
artikel
|
| 3 |
Biochemical properties of some high molecular weight subunits of wheat glutenin
|
Moonen, Johannes H.E.
|
|
1985
|
3 |
1 |
p. 17-27
11 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
1985
|
3 |
1 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of rice hemicellulose and microcrystalline α-cellulose on selected minerals in the blood and feces of rats
|
Mod, R.R.
|
|
1985
|
3 |
1 |
p. 87-93
7 p.
|
artikel
|
| 6 |
First European Congress of Food Science and Technology
|
|
|
1985
|
3 |
1 |
p. 95-
1 p.
|
artikel
|
| 7 |
Fluorimetric assay of lipase in rice bran, and its application to determination of conditions for rice bran stabilization
|
Saunders, R.M.
|
|
1985
|
3 |
1 |
p. 79-86
8 p.
|
artikel
|
| 8 |
Fractionation of acetic acid-soluble proteins from wheat gluten by hydrophobic interaction chromatography: Evidence for different behaviour of gliadin and glutenin proteins
|
Popineau, Y.
|
|
1985
|
3 |
1 |
p. 29-38
10 p.
|
artikel
|
| 9 |
Genotype and the production of α-amylase in barley grains germinated in the presence and absence of gibberellic acid
|
Raynes, J.G.
|
|
1985
|
3 |
1 |
p. 55-65
11 p.
|
artikel
|
| 10 |
Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti
|
Dexter, J.E.
|
|
1985
|
3 |
1 |
p. 39-53
15 p.
|
artikel
|
| 11 |
The variation in chemical composition of Swedish barleys
|
Åman, Per
|
|
1985
|
3 |
1 |
p. 73-77
5 p.
|
artikel
|
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