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                             12 results found
no title author magazine year volume issue page(s) type
1 Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins Huebner, F.R.
1986
4 4 p. 379-388
10 p.
article
2 Author index 1986
4 4 p. 401-403
3 p.
article
3 Dough development for breadmaking under controlled atmospheres Marston, P.E.
1986
4 4 p. 335-344
10 p.
article
4 Editorial T.G.,
1986
4 4 p. 299-300
2 p.
article
5 Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi Adeyemi, I.A.
1986
4 4 p. 353-360
8 p.
article
6 Enzymic degradation of phytate (myo-inositol Hexaphosphate) in whole grain flour suspension and dough. A comparison between 31P NMR spectroscopy and a ferric ion method Frølich, W.
1986
4 4 p. 325-334
10 p.
article
7 Grain yields and nutritional Qualities of some high-lysine barley hybrids Tallberg, A.
1986
4 4 p. 345-352
8 p.
article
8 High-resolution carbon-13 nuclear magnetic resonance studies of maize proteins Augustine, M.E.
1986
4 4 p. 371-378
8 p.
article
9 Influence of parental lines on the nutritional quality of the protein in winter wheat Kaldy, M.S.
1986
4 4 p. 389-399
11 p.
article
10 Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre Berry, C.S.
1986
4 4 p. 301-314
14 p.
article
11 The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour Siljeström, M.
1986
4 4 p. 315-323
9 p.
article
12 The protein compositions of the different anatomical parts of sorghum grain Taylor, J.R.N.
1986
4 4 p. 361-369
9 p.
article
                             12 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands