| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties
|
Murat Karaoğlu, Mehmet
|
|
2006
|
|
s2 |
p. 37-46
|
artikel
|
| 2 |
Classification of protein content and technological properties of eighteen wheat varieties grown in Iran
|
Sahari, Mohammad Ali
|
|
2006
|
|
s2 |
p. 6-11
|
artikel
|
| 3 |
Development of a baking procedure for the production of oat-supplemented wheat bread
|
Mariotti, Manuela
|
|
2006
|
|
s2 |
p. 151-157
|
artikel
|
| 4 |
Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation
|
Samaan, Jihad
|
|
2006
|
|
s2 |
p. 47-55
|
artikel
|
| 5 |
Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes
|
El-Khayat, Ghassan H.
|
|
2006
|
|
s2 |
p. 22-29
|
artikel
|
| 6 |
Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread
|
Karaoğlu, Mehmet Murat
|
|
2006
|
|
s2 |
p. 77-82
|
artikel
|
| 7 |
Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein
|
Yuliani, Sri
|
|
2006
|
|
s2 |
p. 83-94
|
artikel
|
| 8 |
Effect of partial baking, storage and rebaking process on the quality of white pan bread
|
Murat Karaoğlu, Mehmet
|
|
2006
|
|
s2 |
p. 108-114
|
artikel
|
| 9 |
Effects of steeping conditions on wet-milling attributes of amaranth
|
Calzetta Resio, Andrea Nilda
|
|
2006
|
|
s2 |
p. 70-76
|
artikel
|
| 10 |
Genetic multivariate calibration for near infrared spectroscopic determination of protein, moisture, dry mass, hardness and other residues of wheat
|
Özdemir, Durmuş
|
|
2006
|
|
s2 |
p. 12-21
|
artikel
|
| 11 |
Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.)
|
Carcea, Marina
|
|
2006
|
|
s2 |
p. 102-107
|
artikel
|
| 12 |
Optimization of chapatti textural quality using British wheat cultivar flours
|
,
|
|
2006
|
|
s2 |
p. 30-36
|
artikel
|
| 13 |
Plant cell walls and cell-wall polysaccharides: structures, properties and uses in food products
|
Harris, Philip J.
|
|
2006
|
|
s2 |
p. 129-143
|
artikel
|
| 14 |
Rheological behaviour of biscuit dough in relation to water mobility
|
Assifaoui, Ali
|
|
2006
|
|
s2 |
p. 124-128
|
artikel
|
| 15 |
Rheological effect of gum addition to hot pepper–soybean pastes
|
Choi, Su-Jin
|
|
2006
|
|
s2 |
p. 56-62
|
artikel
|
| 16 |
Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.)
|
Khattak, Amal Badshah
|
|
2006
|
|
s2 |
p. 1-5
|
artikel
|
| 17 |
Textural and sensory quality enhancement of sorghum tuwo
|
Bolade, Mathew K.
|
|
2006
|
|
s2 |
p. 115-123
|
artikel
|
| 18 |
Textural characterisation of lasagna made from organic whole wheat
|
Olivera, Daniela F.
|
|
2006
|
|
s2 |
p. 63-69
|
artikel
|
| 19 |
The effect of hybrid and growing environment on the rheological properties of starch and flour from maize (Zea mays L.) grain dried at four temperatures
|
Hardacre, Allan Keith
|
|
2006
|
|
s2 |
p. 144-150
|
artikel
|
| 20 |
The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread
|
Conforti, Frank D.
|
|
2006
|
|
s2 |
p. 95-101
|
artikel
|
Tijdschrift beschrijving