AAAAAA
Results:
1-7
|
Results: 7
Authors:
Izydorczyk, MS
Hussain, A
MacGregor, AW
Citation: Ms. Izydorczyk et al., Effect of barley and barley components on rheological properties of wheat dough, J CEREAL SC, 34(3), 2001, pp. 251-260
Authors:
Izydorczyk, MS
MacGregor, AW
Billiaderis, CG
Citation: Ms. Izydorczyk et al., Effects of malting on phase transition behaviour of starch in barley cultivars with varying amylose content, J I BREWING, 107(2), 2001, pp. 119-128
Authors:
MacGregor, EA
Bazin, SL
Ens, EW
Lahnstein, J
Macri, LJ
Shirley, NJ
MacGregor, AW
Citation: Ea. Macgregor et al., Structural models of limit dextrinase inhibitors from barley, J CEREAL SC, 31(1), 2000, pp. 79-90
Authors:
Izydorczyk, MS
MacGregor, AW
Citation: Ms. Izydorczyk et Aw. Macgregor, Evidence of intermolecular interactions of beta-glucans and arabinoxylans, CARBOHY POL, 41(4), 2000, pp. 417-420
Authors:
Izydorczyk, MS
Storsley, J
Labossiere, D
MacGregor, AW
Rossnagel, BG
Citation: Ms. Izydorczyk et al., Variation in total and soluble beta-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments, J AGR FOOD, 48(4), 2000, pp. 982-989
Authors:
MacGregor, AW
Bazin, SL
Macri, LJ
Babb, JV
Citation: Aw. Macgregor et al., Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing, J CEREAL SC, 29(2), 1999, pp. 161-169
Authors:
MacGregor, EA
Macri, LJ
MacGregor, AW
Citation: Ea. Macgregor et al., Influence of pH on the hydrolysis of p-nitrophenyl maltodextrins by alpha-amylase 2 from malted barley, CARBOHY RES, 313(2), 1998, pp. 139-143
Risultati:
1-7
|