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Results: 1-11 |
Results: 11
EFFECTS OF GAMMA-IRRADIATION OF WHEAT ON GLUTEN PROTEINS
Authors: KOKSEL H SAPIRSTEIN HD CELIK S BUSHUK W
Citation: H. Koksel et al., EFFECTS OF GAMMA-IRRADIATION OF WHEAT ON GLUTEN PROTEINS, Journal of cereal science (Print), 28(3), 1998, pp. 243-250
INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY (VOL 75, PG 501, 1998)
Authors: SAPIRSTEIN HD FU BX
Citation: Hd. Sapirstein et Bx. Fu, INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY (VOL 75, PG 501, 1998), Cereal chemistry, 75(5), 1998, pp. 767-767
INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY
Authors: SAPIRSTEIN HD FU BX
Citation: Hd. Sapirstein et Bx. Fu, INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY, Cereal chemistry, 75(4), 1998, pp. 500-507
A MEASURE OF FRACTURE-TOUGHNESS OF BREAD CRUMB
Authors: SCANLON MG FAHLOUL D SAPIRSTEIN HD
Citation: Mg. Scanlon et al., A MEASURE OF FRACTURE-TOUGHNESS OF BREAD CRUMB, Cereal chemistry, 74(5), 1997, pp. 612-613
SALT-INDUCED DISAGGREGATION SOLUBILIZATION OF GLIADIN AND GLUTENIN PROTEINS IN WATER/
Authors: FU BX SAPIRSTEIN HD BUSHUK W
Citation: Bx. Fu et al., SALT-INDUCED DISAGGREGATION SOLUBILIZATION OF GLIADIN AND GLUTENIN PROTEINS IN WATER/, Journal of cereal science, 24(3), 1996, pp. 241-246
CHARACTERIZATION OF ACETIC-ACID-SOLUBLE AND INSOLUBLE FRACTIONS OF GLUTENIN OF BREAD WHEAT
Authors: DUPUIS B BUSHUK W SAPIRSTEIN HD
Citation: B. Dupuis et al., CHARACTERIZATION OF ACETIC-ACID-SOLUBLE AND INSOLUBLE FRACTIONS OF GLUTENIN OF BREAD WHEAT, Cereal chemistry, 73(1), 1996, pp. 131-135
PROCEDURE FOR ISOLATING MONOMERIC PROTEINS AND POLYMERIC GLUTENIN OF WHEAT-FLOUR
Authors: FU BX SAPIRSTEIN HD
Citation: Bx. Fu et Hd. Sapirstein, PROCEDURE FOR ISOLATING MONOMERIC PROTEINS AND POLYMERIC GLUTENIN OF WHEAT-FLOUR, Cereal chemistry, 73(1), 1996, pp. 143-152
STUDIES ON FROZEN DOUGHS .4. EFFECT OF SHORTENING SYSTEMS ON BAKING AND RHEOLOGICAL PROPERTIES
Authors: INOUE Y SAPIRSTEIN HD BUSHUK W
Citation: Y. Inoue et al., STUDIES ON FROZEN DOUGHS .4. EFFECT OF SHORTENING SYSTEMS ON BAKING AND RHEOLOGICAL PROPERTIES, Cereal chemistry, 72(2), 1995, pp. 221-226
PHYSICAL UNIFORMITY OF GRADED RAILCAR AND VESSEL SHIPMENTS OF CANADA-WESTERN-RED SPRING WHEAT DETERMINED BY DIGITAL IMAGE-ANALYSIS
Authors: SAPIRSTEIN HD KOHLER JM
Citation: Hd. Sapirstein et Jm. Kohler, PHYSICAL UNIFORMITY OF GRADED RAILCAR AND VESSEL SHIPMENTS OF CANADA-WESTERN-RED SPRING WHEAT DETERMINED BY DIGITAL IMAGE-ANALYSIS, Canadian Journal of Plant Science, 75(2), 1995, pp. 363-369
INSTRUMENTAL MEASUREMENT OF BREAD CRUMB GRAIN BY DIGITAL IMAGE-ANALYSIS
Authors: SAPIRSTEIN HD ROLLER R BUSHUK W
Citation: Hd. Sapirstein et al., INSTRUMENTAL MEASUREMENT OF BREAD CRUMB GRAIN BY DIGITAL IMAGE-ANALYSIS, Cereal chemistry, 71(4), 1994, pp. 383-391
STUDIES ON FROZEN DOUGHS .3. SOME FACTORS INVOLVED IN DOUGH WEAKENINGDURING FROZEN STORAGE AND THAW-FREEZE CYCLES
Authors: INOUE Y SAPIRSTEIN HD TAKAYANAGI S BUSHUK W
Citation: Y. Inoue et al., STUDIES ON FROZEN DOUGHS .3. SOME FACTORS INVOLVED IN DOUGH WEAKENINGDURING FROZEN STORAGE AND THAW-FREEZE CYCLES, Cereal chemistry, 71(2), 1994, pp. 118-121
Risultati: 1-11 |