| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aspects of proteins in chinese and British common (hexaploid) wheats related to quality of white and yellow chinese noodles
|
Huang, S.
|
|
1988
|
8 |
2 |
p. 177-187
11 p.
|
artikel
|
| 2 |
Effect on baking quality of changes in lipid composition during wholemeal storage
|
Tait, S.P.C.
|
|
1988
|
8 |
2 |
p. 125-137
13 p.
|
artikel
|
| 3 |
Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the chorleywood bread process
|
Galliard, T.
|
|
1988
|
8 |
2 |
p. 139-146
8 p.
|
artikel
|
| 4 |
Extrusion cooking of sprout-damaged wheat
|
Strandberg, T.
|
|
1988
|
8 |
2 |
p. 111-123
13 p.
|
artikel
|
| 5 |
Improving effect of a natural α-amylase inhibitor on the baking quality of wheat flour containing malted barley flour
|
Zawistowska, U.
|
|
1988
|
8 |
2 |
p. 207-209
3 p.
|
artikel
|
| 6 |
Physical chemical characterisation of resistant starch from wheat
|
Berry, C.S.
|
|
1988
|
8 |
2 |
p. 203-206
4 p.
|
artikel
|
| 7 |
Retention of the fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles
|
Nowicki, T.W.
|
|
1988
|
8 |
2 |
p. 189-202
14 p.
|
artikel
|
| 8 |
The amino acid composition of rice grain as a function of nitrogen content as compared with other cereals: A reappraisal of rice chemical scores
|
Mossé, J.
|
|
1988
|
8 |
2 |
p. 165-175
11 p.
|
artikel
|
| 9 |
The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends
|
Galliard, T.
|
|
1988
|
8 |
2 |
p. 147-154
8 p.
|
artikel
|
| 10 |
Wheat glutathione S-transferase: Purification and properties
|
Williamson, G.
|
|
1988
|
8 |
2 |
p. 155-163
9 p.
|
artikel
|
Tijdschrift beschrijving