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Results: 1-7 |
Results: 7
DISTRIBUTION OF CARBOHYDRATES IN GLUTEN FRACTIONS-ISOLATED FROM EUROPEAN WHEATS (TRITICUM-AESTIVUM L.) IN A BATTER SYSTEM
Authors: ROELS SP GROBET PJ DELCOUR JA
Citation: Sp. Roels et al., DISTRIBUTION OF CARBOHYDRATES IN GLUTEN FRACTIONS-ISOLATED FROM EUROPEAN WHEATS (TRITICUM-AESTIVUM L.) IN A BATTER SYSTEM, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1334-1343
PROTEIN-COMPOSITION AND AGGLOMERATION TENDENCY OF GLUTEN ISOLATED FROM EUROPEAN WHEATS (TRITICUM-AESTIVUM L.) IN A BATTER SYSTEM
Authors: ROELS SP SINDIC M DEROANNE C DELCOUR JA
Citation: Sp. Roels et al., PROTEIN-COMPOSITION AND AGGLOMERATION TENDENCY OF GLUTEN ISOLATED FROM EUROPEAN WHEATS (TRITICUM-AESTIVUM L.) IN A BATTER SYSTEM, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1344-1349
HEAT-INDUCED CHANGES IN SODIUM DODECYL SULFATE-SEDIMENTATION VOLUME AND FUNCTIONALITY OF VITAL WHEAT GLUTEN
Authors: VERAVERBEKE WS ROELS SP DELCOUR JA
Citation: Ws. Veraverbeke et al., HEAT-INDUCED CHANGES IN SODIUM DODECYL SULFATE-SEDIMENTATION VOLUME AND FUNCTIONALITY OF VITAL WHEAT GLUTEN, Journal of cereal science, 26(2), 1997, pp. 177-181
ON THE PRESENCE AND ACTIVITIES OF PROTEOLYTIC-ENZYMES IN VITAL WHEAT GLUTEN
Authors: BLEUKX W ROELS SP DELCOUR JA
Citation: W. Bleukx et al., ON THE PRESENCE AND ACTIVITIES OF PROTEOLYTIC-ENZYMES IN VITAL WHEAT GLUTEN, Journal of cereal science, 26(2), 1997, pp. 183-193
EVIDENCE FOR THE NON-GLYCOPROTEIN NATURE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS OF WHEAT
Authors: ROELS SP DELCOUR JA
Citation: Sp. Roels et Ja. Delcour, EVIDENCE FOR THE NON-GLYCOPROTEIN NATURE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS OF WHEAT, Journal of cereal science, 24(3), 1996, pp. 227-239
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
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