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Results: 5
CYCLOTENE HYDRATE, C6H8O2-CENTER-DOT-H2O
Authors:
FAYLE SE GERRARD JA NURSTEN HE STEEL PJ
Citation:
Se. Fayle et al., CYCLOTENE HYDRATE, C6H8O2-CENTER-DOT-H2O, Acta crystallographica. Section C, Crystal structure communications, 54, 1998, pp. 404-405
DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE
Authors:
GERRARD JA FAYLE SE WILSON AJ NEWBERRY MP ROSS M KAVALE S
Citation:
Ja. Gerrard et al., DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE, Journal of food science, 63(3), 1998, pp. 472-475
THE ROLE OF MALTODEXTRINS IN THE STALING OF BREAD
Authors:
GERRARD JA EVERY D SUTTON KH GILPIN MJ
Citation:
Ja. Gerrard et al., THE ROLE OF MALTODEXTRINS IN THE STALING OF BREAD, Journal of cereal science, 26(2), 1997, pp. 201-209
(S)-ASPARTATE SEMI-ALDEHYDE - SYNTHETIC AND STRUCTURAL STUDIES
Authors:
COULTER CV GERRARD JA KRAUNSOE JAE MOORE DJ PRATT AJ
Citation:
Cv. Coulter et al., (S)-ASPARTATE SEMI-ALDEHYDE - SYNTHETIC AND STRUCTURAL STUDIES, Tetrahedron, 52(20), 1996, pp. 7127-7136
BETA-AMYLASE ACTIVITY IN COMMERCIAL GLUTEN
Authors:
EVERY D GERRARD JA GILPIN MJ
Citation:
D. Every et al., BETA-AMYLASE ACTIVITY IN COMMERCIAL GLUTEN, Journal of the Science of Food and Agriculture, 69(2), 1995, pp. 257-263
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