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Results: 1-6 |
Results: 6

Authors: Uthayakumaran, S Tomoskozi, S Tatham, AS Savage, AWJ Gianibelli, MC Stoddard, FL Bekes, F
Citation: S. Uthayakumaran et al., Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity, CEREAL CHEM, 78(2), 2001, pp. 138-141

Authors: Uthayakumaran, S Stoddard, FL Gras, PW Bekes, F
Citation: S. Uthayakumaran et al., Optimized methods for incorporating glutenin subunits into wheat dough forextension and baking studies, CEREAL CHEM, 77(6), 2000, pp. 731-736

Authors: Uthayakumaran, S Stoddard, FL Gras, PW Bekes, F
Citation: S. Uthayakumaran et al., Effects of incorporated glutenins on functional properties of wheat dough, CEREAL CHEM, 77(6), 2000, pp. 737-743

Authors: Uthayakumaran, S Newberry, M Keentok, M Stoddard, FL Bekes, F
Citation: S. Uthayakumaran et al., Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios, CEREAL CHEM, 77(6), 2000, pp. 744-749

Authors: Wesley, IJ Uthayakumaran, S Anderssen, RS Cornish, GB Bekes, F Osborne, BG Skerritt, JH
Citation: Ij. Wesley et al., A curve-fitting approach to the near infrared reflectance measurement of wheat flour proteins which influence dough quality, J NEAR IN S, 7(4), 1999, pp. 229-240

Authors: Uthayakumaran, S Gras, PW Stoddard, FL Bekes, F
Citation: S. Uthayakumaran et al., Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough, CEREAL CHEM, 76(3), 1999, pp. 389-394
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