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                             12 results found
no title author magazine year volume issue page(s) type
1 A Chemical and Histological Study on the Effect of (1→4)-β-endo-xylanase Treatment on Wheat Bran Benamrouche, S.
2002
36 2 p. 253-260
8 p.
article
2 A Family of ‘TAXI’-like Endoxylanase Inhibitors in Rye Goesaert, H.
2002
36 2 p. 177-185
9 p.
article
3 Antioxidant Activity of Oat Extracts added to Human LDL Particles and in Free Radical Trapping Assays Gray, David A.
2002
36 2 p. 209-218
10 p.
article
4 Cellular Structure of Bread Crumb and its Influence on Mechanical Properties Zghal, M.C.
2002
36 2 p. 167-176
10 p.
article
5 Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough Zounis, S.
2002
36 2 p. 135-146
12 p.
article
6 Embryo Phytoglobin Gene Expression as a Measure of Germination in Cereals Guy, P.A.
2002
36 2 p. 147-156
10 p.
article
7 Evaluation of Tissue Dissociation of Durum Wheat Grain (Triticum durum Desf.) Generated by the Milling Process Peyron, S.
2002
36 2 p. 199-208
10 p.
article
8 Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. II. Prediction Using Storage Proteins and Quality Characteristics in a Soft Wheat Population Igrejas, Gilberto
2002
36 2 p. 187-197
11 p.
article
9 Influence of Prolamin Composition on Mechanical Properties of Cast Wheat Gluten Films Mangavel, C.
2002
36 2 p. 157-166
10 p.
article
10 Protein Nutritional Quality of Infant Cereals during Processing Pérez-Conesa, D.
2002
36 2 p. 125-133
9 p.
article
11 Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms Gill, S.
2002
36 2 p. 239-251
13 p.
article
12 Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms Gill, S.
2002
36 2 p. 219-237
19 p.
article
                             12 results found
 
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