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                             11 results found
no title author magazine year volume issue page(s) type
1 Adsorption of the High Molecular Weight Glutenin Subunit 1Dx5 Compared to the 58-kDa Central Repetitive Domain and α-gliadins Örnebro, J.
2001
34 2 p. 141-150
10 p.
article
2 A New Method to Purify y-type High-molecular Weight Glutenin Subunits from Wheat Patacchini, C.
2001
34 2 p. 135-139
5 p.
article
3 Changes in Pasting Behaviour of Rice during Ageing Sowbhagya, C.M.
2001
34 2 p. 115-124
10 p.
article
4 Investigation by Confocal Raman Microspectroscopy of the Molecular Factors Responsible for Grain Cohesion in theTriticum aestivum Bread Wheat. Role of the Cell Walls in the Starchy Endosperm Piot, O.
2001
34 2 p. 191-205
15 p.
article
5 Isolation and Characterisation of cDNAs Encoding Protein Disulphide Isomerases and Cyclophilins in Wheat Johnson, J.C.
2001
34 2 p. 159-171
13 p.
article
6 Measurement of Gliadin and Glutenin Content of Flour by NIR Spectroscopy Wesley, I.J.
2001
34 2 p. 125-133
9 p.
article
7 Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer Wilson, A.J.
2001
34 2 p. 151-158
8 p.
article
8 Rapid Tests of Wheat Nutritive Value for Growing Chickens Rose, S.P.
2001
34 2 p. 181-190
10 p.
article
9 Release of Ferulic Acid from Cereal Residues by Barley Enzymatic Extracts Sancho, A.I.
2001
34 2 p. 173-179
7 p.
article
10 Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance Rao, V.K.
2001
34 2 p. 215-232
18 p.
article
11 Water-extractable Arabinoxylan from Pearled Flours of Wheat, Barley, Rye and Triticale. Evidence for the Presence of Ferulic Acid Dimers and their Involvement in Gel Formation Dervilly-Pinel, G.
2001
34 2 p. 207-214
8 p.
article
                             11 results found
 
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