| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A new lean no time test baking method with improved discriminating power
|
Dupuis, Brigitte
|
|
2017
|
78 |
C |
p. 39-47
9 p.
|
artikel
|
| 2 |
A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy
|
Sezer, Banu
|
|
2017
|
78 |
C |
p. 33-38
6 p.
|
artikel
|
| 3 |
Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators
|
Schmid, Markus
|
|
2017
|
78 |
C |
p. 66-74
9 p.
|
artikel
|
| 4 |
Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
|
Aktas-Akyildiz, E.
|
|
2017
|
78 |
C |
p. 25-32
8 p.
|
artikel
|
| 5 |
Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties
|
Öztürk, Serpil
|
|
2017
|
78 |
C |
p. 19-24
6 p.
|
artikel
|
| 6 |
HealthBread: Wholegrain and high fibre breads with optimised textural quality
|
Noort, Martijn W.J.
|
|
2017
|
78 |
C |
p. 57-65
9 p.
|
artikel
|
| 7 |
IFC - Editorial Board
|
|
|
2017
|
78 |
C |
p. IFC-
1 p.
|
artikel
|
| 8 |
Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality
|
Fu, Bin Xiao
|
|
2017
|
78 |
C |
p. 2-9
8 p.
|
artikel
|
| 9 |
Perspectives on cereal science and technology: Papers presented at the 15th International Cereal and Bread Congress, 18 to 21 April 2016, Istanbul (Turkey)
|
Shewry, Peter R.
|
|
2017
|
78 |
C |
p. 1-
1 p.
|
artikel
|
| 10 |
The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough
|
Koksel, Filiz
|
|
2017
|
78 |
C |
p. 10-18
9 p.
|
artikel
|
| 11 |
Whole wheat bread: Effect of bran fractions on dough and end-product quality
|
Khalid, Khairunizah Hazila
|
|
2017
|
78 |
C |
p. 48-56
9 p.
|
artikel
|
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