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Results:
1-7
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Results: 7
Authors:
SIJTSMA L
TEZERA D
HUSTINX J
VEREIJKEN JM
Citation: L. Sijtsma et al., IMPROVEMENT OF PEA PROTEIN-QUALITY BY ENZYMATIC MODIFICATION, Die Nahrung, 42(3-4), 1998, pp. 215-216
Authors:
MASSOURA E
VEREIJKEN JM
KOLSTER P
DERKSEN JTP
Citation: E. Massoura et al., PROTEINS FROM CRAMBE ABYSSINICA OILSEED - I - ISOLATION PROCEDURE, Journal of the American Oil Chemists' Society, 75(3), 1998, pp. 323-327
Authors:
MASSOURA E
VEREIJKEN JM
KOLSTER P
DERKSEN JTP
Citation: E. Massoura et al., PROTEINS FROM CRAMBE ABYSSINICA OILSEED - II - BIOCHEMICAL AND FUNCTIONAL-PROPERTIES, Journal of the American Oil Chemists' Society, 75(3), 1998, pp. 329-335
Authors:
JANSSEN AM
VANVLIET T
VEREIJKEN JM
Citation: Am. Janssen et al., RHEOLOGICAL BEHAVIOR OF WHEAT GLUTENS AT SMALL AND LARGE DEFORMATIONS- COMPARISON OF 2 GLUTENS DIFFERING IN BREAD-MAKING POTENTIAL, Journal of cereal science, 23(1), 1996, pp. 19-31
Authors:
JANSSEN AM
VANVLIET T
VEREIJKEN JM
Citation: Am. Janssen et al., RHEOLOGICAL BEHAVIOR OF WHEAT GLUTENS AT SMALL AND LARGE DEFORMATIONS- EFFECT OF GLUTEN COMPOSITION, Journal of cereal science, 23(1), 1996, pp. 33-42
Authors:
JANSSEN AM
VANVLIET T
VEREIJKEN JM
Citation: Am. Janssen et al., FUNDAMENTAL AND EMPIRICAL RHEOLOGICAL BEHAVIOR OF WHEAT-FLOUR DOUGHS AND COMPARISON WITH BREAD-MAKING PERFORMANCE, Journal of cereal science, 23(1), 1996, pp. 43-54
Authors:
KOLSTER P
VEREIJKEN JM
Citation: P. Kolster et Jm. Vereijken, EVALUATING HMW GLUTENIN SUBUNITS TO IMPROVE BREAD-MAKING QUALITY OF WHEAT, Cereal foods world, 38(2), 1993, pp. 76
Risultati:
1-7
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