AAAAAA

   
Results: 1-9 |
Results: 9
PARTIAL-PURIFICATION OF A WATER-EXTRACTABLE RYE (SECALE-CEREALE) PROTEIN CAPABLE OF IMPROVING THE QUALITY OF WHEAT BREAD
Authors: DELCOUR JA VANHAESENDONCK IP CLEEMPUT G ROGERS DE HOSENEY RC
Citation: Ja. Delcour et al., PARTIAL-PURIFICATION OF A WATER-EXTRACTABLE RYE (SECALE-CEREALE) PROTEIN CAPABLE OF IMPROVING THE QUALITY OF WHEAT BREAD, Cereal chemistry, 75(4), 1998, pp. 403-407
SOLUBILIZATION AND CHANGES IN MOLECULAR-WEIGHT DISTRIBUTION OF ARABINOXYLANS AND PROTEIN IN WHEAT FLOURS DURING BREAD-MAKING, AND THE EFFECTS OF ENDOGENOUS ARABINOXYLAN HYDROLYZING ENZYMES
Authors: CLEEMPUT G BOOIJ C HESSING M GRUPPEN H DELCOUR JA
Citation: G. Cleemput et al., SOLUBILIZATION AND CHANGES IN MOLECULAR-WEIGHT DISTRIBUTION OF ARABINOXYLANS AND PROTEIN IN WHEAT FLOURS DURING BREAD-MAKING, AND THE EFFECTS OF ENDOGENOUS ARABINOXYLAN HYDROLYZING ENZYMES, Journal of cereal science, 26(1), 1997, pp. 55-66
IDENTIFICATION AND CHARACTERIZATION OF A NOVEL ARABINOXYLANASE FROM WHEAT-FLOUR
Authors: CLEEMPUT G VANLAERE K HESSING M VANLEUVEN F TORREKENS S DELCOUR JA
Citation: G. Cleemput et al., IDENTIFICATION AND CHARACTERIZATION OF A NOVEL ARABINOXYLANASE FROM WHEAT-FLOUR, Plant physiology, 115(4), 1997, pp. 1619-1627
PURIFICATION AND CHARACTERIZATION OF A BETA-D-XYLOSIDASE AND AN ENDO-XYLANASE FROM WHEAT-FLOUR
Authors: CLEEMPUT G HESSING M VANOORT M DECONYNCK M DELCOUR JA
Citation: G. Cleemput et al., PURIFICATION AND CHARACTERIZATION OF A BETA-D-XYLOSIDASE AND AN ENDO-XYLANASE FROM WHEAT-FLOUR, Plant physiology, 113(2), 1997, pp. 377-386
EVIDENCE FOR THE PRESENCE OF ARABINOXYLAN HYDROLYZING ENZYMES IN EUROPEAN WHEAT FLOURS
Authors: CLEEMPUT G BLEUKX W VANOORT M HESSING M DELCOUR JA
Citation: G. Cleemput et al., EVIDENCE FOR THE PRESENCE OF ARABINOXYLAN HYDROLYZING ENZYMES IN EUROPEAN WHEAT FLOURS, Journal of cereal science, 22(2), 1995, pp. 139-145
VARIATION IN THE DEGREE OF D-XYLOSE SUBSTITUTION IN ARABINOXYLANS EXTRACTED FROM A EUROPEAN WHEAT-FLOUR
Authors: CLEEMPUT G VANOORT M HESSING M BERGMANS MEF GRUPPEN H GROBET PJ DELCOUR JA
Citation: G. Cleemput et al., VARIATION IN THE DEGREE OF D-XYLOSE SUBSTITUTION IN ARABINOXYLANS EXTRACTED FROM A EUROPEAN WHEAT-FLOUR, Journal of cereal science, 22(1), 1995, pp. 73-84
PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF RYE NONSTARCH POLYSACCHARIDES .4. THE EFFECT OF HIGH-MOLECULAR-WEIGHT WATER-SOLUBLE PENTOSANS ON WHEAT-BREAD QUALITY IN A STRAIGHT-DOUGH PROCEDURE
Authors: VANHAMEL S CLEEMPUT G DELCOUR JA NYS M DARIUS PL
Citation: S. Vanhamel et al., PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF RYE NONSTARCH POLYSACCHARIDES .4. THE EFFECT OF HIGH-MOLECULAR-WEIGHT WATER-SOLUBLE PENTOSANS ON WHEAT-BREAD QUALITY IN A STRAIGHT-DOUGH PROCEDURE, Cereal chemistry, 70(3), 1993, pp. 306-311
BREAD VOLUME POTENTIAL OF VARIABLE-QUALITY FLOURS WITH CONSTANT PROTEIN LEVEL AS DETERMINED BY FACTORS GOVERNING MIXING TIME AND BAKING ABSORPTION LEVELS
Authors: ROELS SP CLEEMPUT G VANDEWALLE X NYS M DELCOUR JA
Citation: Sp. Roels et al., BREAD VOLUME POTENTIAL OF VARIABLE-QUALITY FLOURS WITH CONSTANT PROTEIN LEVEL AS DETERMINED BY FACTORS GOVERNING MIXING TIME AND BAKING ABSORPTION LEVELS, Cereal chemistry, 70(3), 1993, pp. 318-323
HETEROGENEITY IN THE STRUCTURE OF WATER-SOLUBLE ARABINOXYLANS IN EUROPEAN WHEAT FLOURS OF VARIABLE BREAD-MAKING QUALITY
Authors: CLEEMPUT G ROELS SP VANOORT M GROBET PJ DELCOUR JA
Citation: G. Cleemput et al., HETEROGENEITY IN THE STRUCTURE OF WATER-SOLUBLE ARABINOXYLANS IN EUROPEAN WHEAT FLOURS OF VARIABLE BREAD-MAKING QUALITY, Cereal chemistry, 70(3), 1993, pp. 324-329
Risultati: 1-9 |