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Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends
British Library Online Contents | 2002| -
EXPLORING THE ROLE OF HYDROGEN BONDING IN DOUGH DEVELOPMENT
British Library Conference Proceedings | 1999| -
Functional domain within the glutenin subunits of wheat
British Library Conference Proceedings | 1998| -
Functionality of Glutenin, Gliadin and Secalin Fractions as Measured by Extensograph and Mixograph
British Library Conference Proceedings | 1994| -
Assessment of Discoloured Kernels in Milled Rice by Digital Image Analysis
British Library Conference Proceedings | 1993| -
Evaluation of a four year experience with a fully instrumented anaerobic digestion process
British Library Online Contents | 2002| -
The rheology of bread dough made from four commercial flours
British Library Online Contents | 2002| -
Gluten protein functionality in wheat flour processing: a review
British Library Online Contents | 2001| -
No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures
British Library Online Contents | 1997| -
Wheat-flour dough extensibility as a discriminator for wheat varieties
British Library Online Contents | 2004| -
Effects of -, -, gamma- omega-Gliadins on the dough mixing properties of wheat flour
British Library Online Contents | 1997| -
The Drawing of Angular Figures in Parkinson's Disease Patients: Preliminary Report
British Library Conference Proceedings | 1996| -
Effects of a high M~r glutenin subunit (1Bx20) on the dough mixing properties of wheat flour
British Library Online Contents | 1994| -
The hysteretic behaviour of wheat-flour dough during mixing
National licenceRoyal Society of Chemistry | 2000|