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                             16 results found
no title author magazine year volume issue page(s) type
1 Composition and surface properties of dough liquor Salt, L.J.
2006
43 3 p. 284-292
9 p.
article
2 Effect of heat on rheology of gluten fractions from flours with different bread-making quality Stathopoulos, Costas E.
2006
43 3 p. 322-330
9 p.
article
3 Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation Mohamed, Abdellatif
2006
43 3 p. 293-300
8 p.
article
4 Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch Chung, Hyun-Jung
2006
43 3 p. 353-359
7 p.
article
5 Effects of sulphur on yield and malting quality of barley Zhao, F.J.
2006
43 3 p. 369-377
9 p.
article
6 Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking Babin, P.
2006
43 3 p. 393-397
5 p.
article
7 Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour De Angelis, Maria
2006
43 3 p. 301-314
14 p.
article
8 Heterologous expression and protein engineering of wheat gluten proteins Tamás, Laszlo
2006
43 3 p. 259-274
16 p.
article
9 Identification of novel secaloindoline-a and secaloindoline-b alleles in CIMMYT hexaploid triticale lines Li, Genying
2006
43 3 p. 378-386
9 p.
article
10 IFC - Editorial Board 2006
43 3 p. CO2-
1 p.
article
11 Lack of 26kDa globulin accompanies increased free amino acid content in rice (Oryza sativa L.) grains Ashida, Kanae
2006
43 3 p. 387-392
6 p.
article
12 Lipid oxidation and amylopectin molecular weight changes occurring during storage of extruded starch samples Bowen, Sarah E.
2006
43 3 p. 275-283
9 p.
article
13 Molecular characterization of dimeric alpha-amylase inhibitor genes in wheat and development of genome allele-specific primers for the genes located on chromosome 3BS and 3DS Wang, Ji-Rui
2006
43 3 p. 360-368
9 p.
article
14 The influence of different nitrogen treatments on the size distribution of protein fractions in hard and soft wheat Labuschagne, M.T.
2006
43 3 p. 315-321
7 p.
article
15 The role of the gluten network in the crispness of bread crust Primo-Martín, C.
2006
43 3 p. 342-352
11 p.
article
16 Towards a new gliadin reference material–isolation and characterisation van Eckert, R.
2006
43 3 p. 331-341
11 p.
article
                             16 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands