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Modelling the developmental rheology of wheat-flour dough using extension tests
British Library Online Contents | 2000| -
The Hysteretic Behaviour of Wheat-Flour Dough During Mixing
British Library Conference Proceedings | 2000| -
Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking Studies
British Library Online Contents | 2000| -
Effects of Incorporated Glutenins on Functional Properties of Wheat Dough
British Library Online Contents | 2000| -
Molecular genetic studies on processing traits of wheat flour
British Library Conference Proceedings | 2000| -
Methods for Incorporating Added Glutenin Subunits into the Gluten Matrix for Extension and Baking Tests
British Library Conference Proceedings | 2000| -
Modification of Chain Termination and Chain Extension Properties by altering the Density of Cysteine Residues in a Model Molecule: Effects on Dough Quality
British Library Conference Proceedings | 2000| -
A Fresh Look at Water: its Effect on Dough Rheology and Function
British Library Conference Proceedings | 2000| -
Quality Test of Wheat Using a New Small-Scale Z-Arm Mixer
British Library Conference Proceedings | 2000| -
Scale Down Possibilities in Development of Dough Testing Methods
British Library Conference Proceedings | 2000| -
Quality traits of wheat determined by small-scale dough testing methods
British Library Online Contents | 2001| -
Gluten protein functionality in wheat flour processing: a review
British Library Online Contents | 2001| -
Molecular genetic studies on processing traits of wheat flour
British Library Online Contents | 2001| -
Molecular genetic studies on processing traits of wheat flour
British Library Conference Proceedings | 2001|
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