| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions
|
Sedej, Ivana
|
|
2011
|
54 |
3 |
p. 347-353
7 p.
|
artikel
|
| 2 |
Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge
|
Kean, Ellie G.
|
|
2011
|
54 |
3 |
p. 450-459
10 p.
|
artikel
|
| 3 |
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication
|
Hama, Fatoumata
|
|
2011
|
54 |
3 |
p. 425-433
9 p.
|
artikel
|
| 4 |
Development of a small scale method to determine volume and density of individual barley kernels, and the relationship between grain density and endosperm hardness
|
Walker, C.K.
|
|
2011
|
54 |
3 |
p. 311-316
6 p.
|
artikel
|
| 5 |
Dynamic water vapour sorption in gluten and starch films
|
Oliver, Laura
|
|
2011
|
54 |
3 |
p. 409-416
8 p.
|
artikel
|
| 6 |
Editorial
|
|
|
2011
|
54 |
3 |
p. 265-
1 p.
|
artikel
|
| 7 |
Effect of phosphate salts on the Korean non-fried instant noodle quality
|
Wang, Li
|
|
2011
|
54 |
3 |
p. 506-512
7 p.
|
artikel
|
| 8 |
Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
|
Kopeć, A.
|
|
2011
|
54 |
3 |
p. 499-505
7 p.
|
artikel
|
| 9 |
Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay
|
Anderson, Olin D.
|
|
2011
|
54 |
3 |
p. 280-287
8 p.
|
artikel
|
| 10 |
Fractionation and characterization of teff proteins
|
Adebowale, Abdul-Rasaq A.
|
|
2011
|
54 |
3 |
p. 380-386
7 p.
|
artikel
|
| 11 |
Heat induced formation of free radicals in wheat flour
|
Andersen, Mogens L.
|
|
2011
|
54 |
3 |
p. 494-498
5 p.
|
artikel
|
| 12 |
Lipid composition and deposition during grain filling in intact barley (Hordeum vulgare) mutant grains as studied by 1H HR MAS NMR
|
Seefeldt, Helene Fast
|
|
2011
|
54 |
3 |
p. 442-449
8 p.
|
artikel
|
| 13 |
Lipids in bread making: Sources, interactions, and impact on bread quality
|
Pareyt, Bram
|
|
2011
|
54 |
3 |
p. 266-279
14 p.
|
artikel
|
| 14 |
Pastamaking and breadmaking quality of soft-textured durum wheat lines
|
Gazza, Laura
|
|
2011
|
54 |
3 |
p. 481-487
7 p.
|
artikel
|
| 15 |
Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology
|
Liu, Chengmei
|
|
2011
|
54 |
3 |
p. 473-480
8 p.
|
artikel
|
| 16 |
Rheology and texture of starch gels containing iodine
|
Dhillon, Simarata
|
|
2011
|
54 |
3 |
p. 374-379
6 p.
|
artikel
|
| 17 |
Scouting the application of sourdough to frozen dough bread technology
|
Minervini, Fabio
|
|
2011
|
54 |
3 |
p. 296-304
9 p.
|
artikel
|
| 18 |
Study of grain cell wall structures by microscopic analysis with four different staining techniques
|
Dornez, Emmie
|
|
2011
|
54 |
3 |
p. 363-373
11 p.
|
artikel
|
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