| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effect of Triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality
|
Tranquilli, G.
|
|
2002
|
36 |
1 |
p. 9-18
10 p.
|
artikel
|
| 2 |
Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. I. Prediction Using Grain Hardness and Water Extractable Arabinoxylans
|
Igrejas, Gilberto
|
|
2002
|
36 |
1 |
p. 115-124
10 p.
|
artikel
|
| 3 |
High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response
|
Cavallero, A.
|
|
2002
|
36 |
1 |
p. 59-66
8 p.
|
artikel
|
| 4 |
Hydroxycinnamic Acids in Walls of Wheat Aleurone Cells
|
Rhodes, D.I.
|
|
2002
|
36 |
1 |
p. 67-81
15 p.
|
artikel
|
| 5 |
Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality
|
Wang, Mingwei
|
|
2002
|
36 |
1 |
p. 25-37
13 p.
|
artikel
|
| 6 |
Pentoses and Hydroxycinnamic Acids in Brewer's Spent Grain
|
Bartolomé, B.
|
|
2002
|
36 |
1 |
p. 51-58
8 p.
|
artikel
|
| 7 |
Phytic Acid Level in Wheat Flours
|
Febles, C.I.
|
|
2002
|
36 |
1 |
p. 19-23
5 p.
|
artikel
|
| 8 |
Proteins in Walls of Wheat Aleurone Cells
|
Rhodes, D.I.
|
|
2002
|
36 |
1 |
p. 83-101
19 p.
|
artikel
|
| 9 |
Purification of Wheat Flour High- M r Glutenin Subunits by Dye-ligand Chromatography
|
Fisichella, S.
|
|
2002
|
36 |
1 |
p. 103-113
11 p.
|
artikel
|
| 10 |
Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph. II. Genetic and Environmental Effects on Water Uptake
|
Molina-Cano, J.-L.
|
|
2002
|
36 |
1 |
p. 39-50
12 p.
|
artikel
|
| 11 |
Structure of a Rice Grain Represented by a New Three-Dimensional Visualisation Technique
|
Ogawa, Y.
|
|
2002
|
36 |
1 |
p. 1-7
7 p.
|
artikel
|
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