| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Agglutinating activity of alcohol-soluble proteinsfrom quinoa seed flour in celiac disease
|
M. De Vincenzi
|
|
1999
|
54 |
2 |
p. 93-100
8 p.
|
article
|
| 2 |
Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease
|
De Vincenzi, M.
|
|
1999
|
54 |
2 |
p. 93-100
|
article
|
| 3 |
Biochemical changes in wheat during storageat three temperatures
|
Zia-Ur Rehman
|
|
1999
|
54 |
2 |
p. 109-117
9 p.
|
article
|
| 4 |
Biochemical changes in wheat during storage at three temperatures
|
Rehman, Zia-Ur
|
|
1999
|
54 |
2 |
p. 109-117
|
article
|
| 5 |
Calcium chloride sprays decrease physiologicaldisorders following long-term cold storage of apple
|
Ramdane Dris
|
|
1999
|
54 |
2 |
p. 159-171
13 p.
|
article
|
| 6 |
Calcium chloride sprays decrease physiological disorders following long-term cold storage of apple
|
Dris, Ramdane
|
|
1999
|
54 |
2 |
p. 159-171
|
article
|
| 7 |
Chemical evaluation of waste from Thaumatococcus danielli (Benth) processing
|
B.O. Elemo
|
|
1999
|
54 |
2 |
p. 101-108
8 p.
|
article
|
| 8 |
Chemical evaluation of waste from Thaumatococcus danielli (Benth) processing
|
Elemo, B.O.
|
|
1999
|
54 |
2 |
p. 101-108
|
article
|
| 9 |
Effect of Detarium microcarpum (Dm) andMucuna flagellipes (Mf) gums on the quality ofwhite bread
|
J.C. Onweluzo
|
|
1999
|
54 |
2 |
p. 173-182
10 p.
|
article
|
| 10 |
Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread
|
Onweluzo, J.C.
|
|
1999
|
54 |
2 |
p. 173-182
|
article
|
| 11 |
Measurement of the relative sweetness of stevia extract,aspartame and cyclamate/saccharin blend as compared to sucroseat different concentrations
|
H.M.A.B. Cardello
|
|
1999
|
54 |
2 |
p. 119-129
11 p.
|
article
|
| 12 |
Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations
|
Cardello, H.M.A.B.
|
|
1999
|
54 |
2 |
p. 119-129
|
article
|
| 13 |
Quality attributes of fermented yam floursupplemented with processed soy flour
|
O.K. Achi
|
|
1999
|
54 |
2 |
p. 151-158
8 p.
|
article
|
| 14 |
Quality attributes of fermented yam flour supplemented with processed soy flour
|
Achi, O.K.
|
|
1999
|
54 |
2 |
p. 151-158
|
article
|
| 15 |
Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata)in the processing of koki (a steamed legume product)
|
C.M.F. Mbofung
|
|
1999
|
54 |
2 |
p. 131-150
20 p.
|
article
|
| 16 |
Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product)
|
Mbofung, C.M.F.
|
|
1999
|
54 |
2 |
p. 131-150
|
article
|
Journal description