| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2016
|
67 |
C |
p. I-II
nvt p.
|
artikel
|
| 2 |
Changing flour functionality through physical treatments for the production of gluten-free baking goods
|
Gómez, Manuel
|
|
2016
|
67 |
C |
p. 68-74
7 p.
|
artikel
|
| 3 |
Current and forward looking experimental approaches in gluten-free bread making research
|
Masure, Hanne G.
|
|
2016
|
67 |
C |
p. 92-111
20 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2016
|
67 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Foreword to special issue on Cereal Based Non-gluten Dough Systems
|
Taylor, John
|
|
2016
|
67 |
C |
p. 1-
1 p.
|
artikel
|
| 6 |
Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems
|
Taylor, John R.N.
|
|
2016
|
67 |
C |
p. 22-34
13 p.
|
artikel
|
| 7 |
Gluten and wheat sensitivities – An overview
|
Scherf, Katharina Anne
|
|
2016
|
67 |
C |
p. 2-11
10 p.
|
artikel
|
| 8 |
Gluten-free breadmaking: Improving nutritional and bioactive compounds
|
Capriles, Vanessa D.
|
|
2016
|
67 |
C |
p. 83-91
9 p.
|
artikel
|
| 9 |
Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour
|
Campo, Eva
|
|
2016
|
67 |
C |
p. 75-82
8 p.
|
artikel
|
| 10 |
Improving wheat to remove coeliac epitopes but retain functionality
|
Shewry, Peter R.
|
|
2016
|
67 |
C |
p. 12-21
10 p.
|
artikel
|
| 11 |
Recent developments in analytical methods for tracing gluten
|
Scherf, Katharina Anne
|
|
2016
|
67 |
C |
p. 112-122
11 p.
|
artikel
|
| 12 |
Role of enzymes in improving the functionality of proteins in non-wheat dough systems
|
Renzetti, Stefano
|
|
2016
|
67 |
C |
p. 35-45
11 p.
|
artikel
|
| 13 |
Starch and starch derivatives in gluten-free systems – A review
|
Witczak, Mariusz
|
|
2016
|
67 |
C |
p. 46-57
12 p.
|
artikel
|
| 14 |
Structural role of fibre addition to increase knowledge of non-gluten bread
|
Tsatsaragkou, Κleopatra
|
|
2016
|
67 |
C |
p. 58-67
10 p.
|
artikel
|
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