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Results:
1-7
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Results: 7
Authors:
Jood, S
Schofield, JD
Tsiami, AA
Bollecker, S
Citation: S. Jood et al., Effect of glutenin subfractions on bread-making quality of wheat, INT J FOOD, 36(5), 2001, pp. 573-584
Authors:
Papantoniou, E
Hammond, EW
Scriven, F
Gordon, MH
Schofield, JD
Citation: E. Papantoniou et al., Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography, CEREAL CHEM, 78(6), 2001, pp. 663-665
Authors:
Jood, S
Schofield, JD
Tsiami, AA
Bollecker, S
Citation: S. Jood et al., Effect of composition of glutenin subfractions on rheological properties of wheat, J FOOD BIOC, 24(4), 2000, pp. 275-298
Authors:
Toufeili, I
Ismail, B
Shadarevian, S
Baalbaki, R
Khatkar, BS
Bell, AE
Schofield, JD
Citation: I. Toufeili et al., The role of gluten proteins in the baking of Arabic bread, J CEREAL SC, 30(3), 1999, pp. 255-265
Authors:
Apichartsrangkoon, A
Bell, AE
Ledward, DA
Schofield, JD
Citation: A. Apichartsrangkoon et al., Dynamic viscoelastic behavior of high-pressure-treated wheat gluten, CEREAL CHEM, 76(5), 1999, pp. 777-782
Authors:
Robinson, S
Schofield, JD
Rastall, RA
Citation: S. Robinson et al., Essential carboxyl residues in the active site of a xylanase from Trichoderma longibrachiatum, PHYTOCHEM, 49(7), 1998, pp. 1867-1874
Authors:
Bollecker, SSJ
Kaiser, KP
Kohler, P
Wieser, H
Schofield, JD
Citation: Ssj. Bollecker et al., Re-examination of the glycosylation of high M-r subunits of wheat glutenin, J AGR FOOD, 46(12), 1998, pp. 4814-4823
Risultati:
1-7
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