| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A chemometric evaluation of the underlying physical and chemical patterns that support near infrared spectroscopy of barley seeds as a tool for explorative classification of endosperm genes and gene combinations
|
Jacobsen, S.
|
|
2005
|
42 |
3 |
p. 281-299
19 p.
|
artikel
|
| 2 |
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
|
Östman, E.M.
|
|
2005
|
42 |
3 |
p. 300-308
9 p.
|
artikel
|
| 3 |
Author Index
|
|
|
2005
|
42 |
3 |
p. I-VI
nvt p.
|
artikel
|
| 4 |
Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins
|
Lemelin, E.
|
|
2005
|
42 |
3 |
p. 317-326
10 p.
|
artikel
|
| 5 |
Contents of Volume 41 and Volume 42
|
|
|
2005
|
42 |
3 |
p. IX-XI
nvt p.
|
artikel
|
| 6 |
Corrigendum to “Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties”
|
Yuan He, Guang
|
|
2005
|
42 |
3 |
p. 346-347
2 p.
|
artikel
|
| 7 |
Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour
|
Agyare, K.K.
|
|
2005
|
42 |
3 |
p. 309-316
8 p.
|
artikel
|
| 8 |
[No title]
|
Hamer, R.J.
|
|
2005
|
42 |
3 |
p. 344-345
2 p.
|
artikel
|
| 9 |
Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry
|
Derycke, V.
|
|
2005
|
42 |
3 |
p. 334-343
10 p.
|
artikel
|
| 10 |
The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing
|
Jones, Berne L.
|
|
2005
|
42 |
3 |
p. 271-280
10 p.
|
artikel
|
| 11 |
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
|
Lagrain, Bert
|
|
2005
|
42 |
3 |
p. 327-333
7 p.
|
artikel
|
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