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                             11 results found
no title author magazine year volume issue page(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.
article
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.
article
3 Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators Schmid, Markus
2017
78 C p. 66-74
9 p.
article
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.
article
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.
article
6 HealthBread: Wholegrain and high fibre breads with optimised textural quality Noort, Martijn W.J.
2017
78 C p. 57-65
9 p.
article
7 IFC - Editorial Board 2017
78 C p. IFC-
1 p.
article
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.
article
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.
article
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.
article
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.
article
                             11 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands