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Results:
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Results: 20
Authors:
SEIBEL W
Citation: W. Seibel, UNTITLED, Politische Vierteljahresschrift, 39(1), 1998, pp. 1-1
Authors:
SEIBEL W
Citation: W. Seibel, IN-MEMORIAM ELLWEIN,THOMAS, Politische Vierteljahresschrift, 39(1), 1998, pp. 113-114
Authors:
SEIBEL W
Citation: W. Seibel, THE ORDER OF TERROR - THE CONCENTRATION-CAMP - SOFSKY,W, American journal of sociology, 103(6), 1998, pp. 1737-1739
Authors:
GLATTES H
SEIBEL W
Citation: H. Glattes et W. Seibel, EU GRAIN MARKET AND INTERVENTION SYSTEM BASED ON ICC STANDARD METHODS, Cereal foods world, 42(11), 1997, pp. 913
Authors:
SEIBEL W
Citation: W. Seibel, EDITORIAL, Politische Vierteljahresschrift, 38(1), 1997, pp. 1-3
Authors:
MARKLINDER I
JOHANSSON L
HAGLUND A
NAGELHELD B
SEIBEL W
Citation: I. Marklinder et al., EFFECTS OF FLOUR FROM DIFFERENT BARLEY VARIETIES ON BARLEY SOUR DOUGHBREAD, Food quality and preference, 7(3-4), 1996, pp. 275-284
Authors:
KICKERT WJM
STILLMAN RJ
CHEVALLIER J
SEIBEL W
POLLITT C
JORGENSEN TB
Citation: Wjm. Kickert et al., CHANGING EUROPEAN STATES - CHANGING PUBLIC-ADMINISTRATION, PAR. Public administration review, 56(1), 1996, pp. 65-67
Authors:
SEIBEL W
Citation: W. Seibel, ADMINISTRATIVE SCIENCE AS REFORM - GERMAN PUBLIC-ADMINISTRATION, PAR. Public administration review, 56(1), 1996, pp. 74-81
Authors:
BRUMMER JM
METTLER E
SEIBEL W
PFEILSTICKER K
Citation: Jm. Brummer et al., STUDIES ON THE OPTIMIZATION OF EMULSIFIER AND HYDROCOLLOID EFFECTS INWHEAT DOUGHS AND WHEAT BREADS, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 106-113
Authors:
HU R
KUHN M
SEIBEL W
SEILER K
Citation: R. Hu et al., DEVELOPMENT AND OPTIMIZATION OF NUTRITION AL AND TASTEFUL INSTANT FOOD-PRODUCTS FROM CEREAL WITH ADDITION OF SOYBEAN BY EXTRUSION COOKING, Deutsche Lebensmittel-Rundschau, 92(3), 1996, pp. 78-83
Authors:
ELHADY EA
ELSAMAHY SK
SEIBEL W
BRUMMER JM
Citation: Ea. Elhady et al., CHANGES IN GAS-PRODUCTION AND RETENTION IN NON-PREFERMENTED FROZEN WHEAT DOUGHS, Cereal chemistry, 73(4), 1996, pp. 472-477
Authors:
FJELL KM
SEIBEL W
GERSTENKORN P
Citation: Km. Fjell et al., METHOD FOR ASH DETERMINATION BY CONDUCTIVITY, Cereal chemistry, 73(4), 1996, pp. 510-511
Authors:
SEIBEL W
Citation: W. Seibel, SUCCESSFUL FAILURE - AN ALTERNATIVE VIEW ON ORGANIZATIONAL COPING, American behavioral scientist, 39(8), 1996, pp. 1011-1024
Authors:
METTLER E
SEIBEL W
Citation: E. Mettler et W. Seibel, OPTIMIZING OF RYE BREAD RECIPES CONTAINING MONO-DIGLYCERIDE, GUAR GUM, AND CARBOXYMETHYLCELLULOSE USING A MATUROGRAPH AND AN OVENRISE RECORDER, Cereal chemistry, 72(1), 1995, pp. 109-115
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
Authors:
SEIBEL W
HU RQ
Citation: W. Seibel et Rq. Hu, GELATINIZATION CHARACTERISTICS OF A CASSAVA CORN STARCH-BASED BLEND DURING EXTRUSION-COOKING EMPLOYING RESPONSE-SURFACE METHODOLOGY (VOL 46, PG 217, 1994), Starke, 46(8), 1994, pp. 324-324
Authors:
SEIBEL W
HU RG
Citation: W. Seibel et Rg. Hu, GELATINIZATION CHARACTERISTICS OF A CASSAVA CORN STARCH-BASED BLEND DURING EXTRUSION-COOKING EMPLOYING RESPONSE-SURFACE METHODOLOGY, Starke, 46(6), 1994, pp. 217-224
Authors:
SEIBEL W
Citation: W. Seibel, STRATEGIC BLUNDERING OR SUCCESSFUL FAILUR E - THE TREUHANDANSTALTS LOGIC FOR DEVELOPMENT 1990-1993, Politische Vierteljahresschrift, 35(1), 1994, pp. 3-39
Authors:
KREILE J
KURLAND HD
SEIBEL W
SCHWEIG A
Citation: J. Kreile et al., PHOTOELECTRON ANGULAR-DISTRIBUTION PARAMETERS OF VALENCE SHELL IONIZATIONS OF ALLENE AND TRANSIENT KETENE AND THIOKETENE, Journal of molecular structure, 300, 1993, pp. 149-156
Authors:
METTLER E
SEIBEL W
Citation: E. Mettler et W. Seibel, EFFECTS OF EMULSIFIERS AND HYDROCOLLOIDS ON WHOLE WHEAT BREAD QUALITY- A RESPONSE-SURFACE METHODOLOGY STUDY, Cereal chemistry, 70(4), 1993, pp. 373-377
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