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Results: 3
FUNCTIONAL-PROPERTIES OF PROTEASE MODIFIED WHEAT FLOURS
Authors: BOMBARA N ANON MC PILOSOF AMR
Citation: N. Bombara et al., FUNCTIONAL-PROPERTIES OF PROTEASE MODIFIED WHEAT FLOURS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 441-447
THERMAL-STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS-ORYZAE
Authors: BOMBARA N PILOSOF AMR ANON MC
Citation: N. Bombara et al., THERMAL-STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS-ORYZAE, Journal of food biochemistry, 18(1), 1994, pp. 31-41
MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS
Authors: BOMBARA N PILOSOF AMR ANON MC
Citation: N. Bombara et al., MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS, Journal of food science, 59(3), 1994, pp. 626
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