| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces
|
Örnebro, J.
|
|
1999
|
30 |
2 |
p. 105-114
10 p.
|
artikel
|
| 2 |
An Enzyme-linked Immunosorbent Assay for the Identification of Wheats Carrying Null Alleles at Genetic Loci Encoding the Granule-bound Starch Synthase
|
Graybosch, R.A
|
|
1999
|
30 |
2 |
p. 159-163
5 p.
|
artikel
|
| 3 |
Characterisation of Starch from Inner and Peripheral Parts of Normal and Waxy Barley Kernels
|
Andersson, L.
|
|
1999
|
30 |
2 |
p. 165-171
7 p.
|
artikel
|
| 4 |
Chemical Composition and Microstructure of Two Naked Waxy Barleys
|
Andersson, A.A.M.
|
|
1999
|
30 |
2 |
p. 183-191
9 p.
|
artikel
|
| 5 |
Conformational Polymorphism of High M rGlutenin Subunits Detected by Transverse Urea Gradient Gel Electrophoresis
|
Lafiandra, D.
|
|
1999
|
30 |
2 |
p. 97-104
8 p.
|
artikel
|
| 6 |
Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods
|
Denery-Papini, S.
|
|
1999
|
30 |
2 |
p. 121-131
11 p.
|
artikel
|
| 7 |
Fragmentation of Oat and Barley Starch Granules During Heating
|
Shamekh, S.
|
|
1999
|
30 |
2 |
p. 173-182
10 p.
|
artikel
|
| 8 |
Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation
|
Fardet, A.
|
|
1999
|
30 |
2 |
p. 133-145
13 p.
|
artikel
|
| 9 |
Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength
|
Rooke, L
|
|
1999
|
30 |
2 |
p. 115-120
6 p.
|
artikel
|
| 10 |
Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods
|
Every, D.
|
|
1999
|
30 |
2 |
p. 147-158
12 p.
|
artikel
|
| 11 |
The Development of Tritordeum: A Novel Cereal for Food Processing
|
Martı́n, A
|
|
1999
|
30 |
2 |
p. 85-95
11 p.
|
artikel
|
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