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                             10 results found
no title author magazine year volume issue page(s) type
1 A Comparative Analysis of Free, Bound and Total Lipid Content on Spelt and Winter Wheat Wholemeal Ruibal-Mendieta, Nike L.
2002
35 3 p. 337-342
6 p.
article
2 Arabinoxylans and Endoxylanases in Wheat Flour Bread-making Courtin, C.M.
2002
35 3 p. 225-243
19 p.
article
3 Biochemical Characterisation of a Novel Polymeric Protein Subunit from Bread Wheat (Triticum aestivum L.) Gianibelli, M.C.
2002
35 3 p. 265-276
12 p.
article
4 Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration Popineau, Yves
2002
35 3 p. 327-335
9 p.
article
5 Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality Khatkar, B.S.
2002
35 3 p. 299-306
8 p.
article
6 Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten Khatkar, B.S.
2002
35 3 p. 307-313
7 p.
article
7 Polymorphism of Low M r Glutenin Subunits in Triticum tauschii Gianibelli, M.C.
2002
35 3 p. 277-286
10 p.
article
8 Single Kernel Wheat Hardness and Fracture Properties in Relation to Density and the Modelling of Fracture in Wheat Endosperm Dobraszczyk, B.J.
2002
35 3 p. 245-263
19 p.
article
9 Structural Characterisation of Water-extractable and Water-unextractable Arabinoxylans in Wheat Bran Maes, C.
2002
35 3 p. 315-326
12 p.
article
10 The Null-4A Allele at the Waxy Locus in Durum Wheat affects Pasta Cooking Quality Sharma, R.
2002
35 3 p. 287-297
11 p.
article
                             10 results found
 
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