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Results: 1-10 |
Results: 10
YIELD OF STARCH AND BY-PRODUCTS IN THE PROCESSING OF DIFFERENT VARIETIES OF WRINKLED PEAS ON A PILOT-SCALE
Authors: MEUSER F PAHNE N MOLLER M
Citation: F. Meuser et al., YIELD OF STARCH AND BY-PRODUCTS IN THE PROCESSING OF DIFFERENT VARIETIES OF WRINKLED PEAS ON A PILOT-SCALE, Cereal chemistry, 74(4), 1997, pp. 364-370
INFLUENCE OF METABOLISM ACTIVATING DIETAR Y FIBER CONCENTRATES FROM RYE AND WHEAT ON POSTPRANDIAL BLOOD-GLUCOSE
Authors: LUDER W NOACK R MEUSER F MARTENS U GEBHARDT E ROHDE J TRUCKENBRODT K
Citation: W. Luder et al., INFLUENCE OF METABOLISM ACTIVATING DIETAR Y FIBER CONCENTRATES FROM RYE AND WHEAT ON POSTPRANDIAL BLOOD-GLUCOSE, Ernährungs-Umschau, 43(8), 1996, pp. 290
MECHANICAL MODIFICATION OF NATIVE AND POR OUS STARCHES BY MILLING FORUTILIZATION AS FAT MIMICS .1. PROPERTIES OF NATIVE STARCHES AFTER DRYMILLING
Authors: NIEMANN C MEUSER F
Citation: C. Niemann et F. Meuser, MECHANICAL MODIFICATION OF NATIVE AND POR OUS STARCHES BY MILLING FORUTILIZATION AS FAT MIMICS .1. PROPERTIES OF NATIVE STARCHES AFTER DRYMILLING, Starke, 48(10), 1996, pp. 358-369
DETERMINATION OF THE MICROBIAL ACTIVITY OF DRIED SOURDOUGHS BY REVITALIZATION OF THEIR LACTIC-ACID BACTERIA AND YEASTS
Authors: MEUSER F BARBER B FISCHER G
Citation: F. Meuser et al., DETERMINATION OF THE MICROBIAL ACTIVITY OF DRIED SOURDOUGHS BY REVITALIZATION OF THEIR LACTIC-ACID BACTERIA AND YEASTS, Food control, 6(3), 1995, pp. 147-154
DEVELOPMENT OF FERMENTATION TECHNOLOGY IN MODERN BREAD FACTORIES
Authors: MEUSER F
Citation: F. Meuser, DEVELOPMENT OF FERMENTATION TECHNOLOGY IN MODERN BREAD FACTORIES, Cereal foods world, 40(3), 1995, pp. 114
INFLUENCE OF EXTRUSION-COOKING CONDITIONS ON THE EFFICIENCY OF THE CATIONIZATION AND CARBOXYMETHYLATION OF POTATO STARCH GRANULES
Authors: GIMMLER N MEUSER F
Citation: N. Gimmler et F. Meuser, INFLUENCE OF EXTRUSION-COOKING CONDITIONS ON THE EFFICIENCY OF THE CATIONIZATION AND CARBOXYMETHYLATION OF POTATO STARCH GRANULES, Starke, 47(7), 1995, pp. 268-276
INVESTIGATION OF THE INFLUENCE OF PRIMARY WHEAT-STARCH CHARACTERISTICS ON THE OXIDIZABILITY WITH SODIUM-HYPOCHLORITE
Authors: LAUDE M MEUSER F
Citation: M. Laude et F. Meuser, INVESTIGATION OF THE INFLUENCE OF PRIMARY WHEAT-STARCH CHARACTERISTICS ON THE OXIDIZABILITY WITH SODIUM-HYPOCHLORITE, Starke, 47(5), 1995, pp. 174-181
EXTRACTION OF HIGH AMYLOSE STARCH FROM WRINKLED PEAS
Authors: MEUSER F PAHNE N MOLLER M
Citation: F. Meuser et al., EXTRACTION OF HIGH AMYLOSE STARCH FROM WRINKLED PEAS, Starke, 47(2), 1995, pp. 56-61
BREAD VARIETIES IN CENTRAL-EUROPE
Authors: MEUSER F BRUMMER JM SEIBEL W
Citation: F. Meuser et al., BREAD VARIETIES IN CENTRAL-EUROPE, Cereal foods world, 39(4), 1994, pp. 222
INVESTIGATION OF THE FLOW BEHAVIOR OF SOURDOUGHS IN A CONTINUOUSLY OPERATING FERMENTATION SYSTEM
Authors: MEUSER F ZENSE TH
Citation: F. Meuser et Th. Zense, INVESTIGATION OF THE FLOW BEHAVIOR OF SOURDOUGHS IN A CONTINUOUSLY OPERATING FERMENTATION SYSTEM, Carbohydrate polymers, 21(2-3), 1993, pp. 179-181
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