| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Editorial: Into The New Millennium
|
Stone Editor-in-Chief, Bruce
|
|
2001
|
33 |
1 |
p. 1-
1 p.
|
artikel
|
| 2 |
Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles
|
Shiau, Sy-Yu
|
|
2001
|
33 |
1 |
p. 27-37
11 p.
|
artikel
|
| 3 |
Mini Review: Uneasy Unions: Quality Effects of Rye Chromatin Transfers to Wheat
|
Graybosch, R.A.
|
|
2001
|
33 |
1 |
p. 3-16
14 p.
|
artikel
|
| 4 |
Nature of Carbohydrates and Proteins in Three Pearl Millet Varieties Varying in Processing Characteristics and Kernel Texture
|
Hadimani, N.A.
|
|
2001
|
33 |
1 |
p. 17-25
9 p.
|
artikel
|
| 5 |
NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread
|
Engelsen, S.B.
|
|
2001
|
33 |
1 |
p. 59-69
11 p.
|
artikel
|
| 6 |
Phenolic Antioxidants and Antioxidant Activity in Pearling Fractions of Oat Groats
|
Peterson, David M.
|
|
2001
|
33 |
1 |
p. 97-103
7 p.
|
artikel
|
| 7 |
Polymorphism of High M rGlutenin Subunits in Triticum tauschii : Characterisation by Chromatography and Electrophoretic Methods
|
Gianibelli, M.C.
|
|
2001
|
33 |
1 |
p. 39-52
14 p.
|
artikel
|
| 8 |
Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System
|
Roels, S.P.
|
|
2001
|
33 |
1 |
p. 53-57
5 p.
|
artikel
|
| 9 |
The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers
|
Alava, J.M.
|
|
2001
|
33 |
1 |
p. 71-81
11 p.
|
artikel
|
| 10 |
Visualisation of Moisture Distribution during Development of Rice Caryopses ( Oryza sativa L.) by Nuclear Magnetic Resonance Microimaging
|
Horigane, A.K.
|
|
2001
|
33 |
1 |
p. 105-114
10 p.
|
artikel
|
| 11 |
Xylanase Induced Changes to Water- and Alkali-Extractable Arabinoxylans in Wheat Flour: Their Role in Lowering Batter Viscosity
|
Redgwell, R.J.
|
|
2001
|
33 |
1 |
p. 83-96
14 p.
|
artikel
|
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