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Authors: CZUCHAJOWSKA Z KLAMCZYNSKI A PASZCZYNSKA B BAIK BK
Citation: Z. Czuchajowska et al., STRUCTURE AND FUNCTIONALITY OF BARLEY STARCHES, Cereal chemistry, 75(5), 1998, pp. 747-754

Authors: CZUCHAJOWSKA Z OTTO T PASZCZYNSKA B BAIK BK
Citation: Z. Czuchajowska et al., COMPOSITION, THERMAL-BEHAVIOR, AND GEL TEXTURE OF PRIME TAILINGS STARCHES FROM GARBANZO BEANS AND PEAS, Cereal chemistry, 75(4), 1998, pp. 466-472

Authors: CZUCHAJOWSKA Z PASZCZYNSKA B
Citation: Z. Czuchajowska et B. Paszczynska, IS WET GLUTEN GOOD FOR BAKING, Cereal chemistry, 73(4), 1996, pp. 483-489

Authors: CZUCHAJOWSKA Z KAWKA A PASZCZYNSKA B POMERANZ Y
Citation: Z. Czuchajowska et al., WHEAT-FLOUR PROTEIN-CONCENTRATE CHARACTERIZATION BY BIOCHEMICAL, PHYSICOCHEMICAL AND BAKING TESTS, Journal of food science, 60(1), 1995, pp. 169-175
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