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                             14 results found
no title author magazine year volume issue page(s) type
1 Determining the spirit yield of wheat varieties and variety mixtures Swanston, J.S.
2005
42 1 p. 127-134
8 p.
article
2 Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread Batifoulier, F.
2005
42 1 p. 101-108
8 p.
article
3 Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour Caballero, P.A.
2005
42 1 p. 93-100
8 p.
article
4 Effect of simple shear on the physical properties of glutenin macro polymer (GMP) Peighambardoust, S.H.
2005
42 1 p. 59-68
10 p.
article
5 Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours Ezeogu, L.I.
2005
42 1 p. 33-44
12 p.
article
6 Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms Battais, Fabrice
2005
42 1 p. 109-117
9 p.
article
7 Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction Don, Clyde
2005
42 1 p. 69-80
12 p.
article
8 Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials Pommet, Marion
2005
42 1 p. 81-91
11 p.
article
9 [No title] Frazier, Peter J.
2005
42 1 p. 135-137
3 p.
article
10 Shear and extensional properties of bread doughs affected by their minor components Rouillé, J.
2005
42 1 p. 45-57
13 p.
article
11 Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans Ordaz-Ortiz, J.J.
2005
42 1 p. 119-125
7 p.
article
12 Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit Rakszegi, M.
2005
42 1 p. 15-23
9 p.
article
13 The effect of heat stress and cadmium ions on the expression of a small hsp gene in barley and maize Gullì, M.
2005
42 1 p. 25-31
7 p.
article
14 The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients Brennan, Charles S.
2005
42 1 p. 1-13
13 p.
article
                             14 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands