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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin

By Arfvidsson C., Wahlund K.-G., Eliasson A.-C. in (2004)

Elsevier

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Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

By Kovacs M.I.P., Fu B.X., Woods S.M., Khan K. in (2004)

Elsevier

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Microscopy of pericarp development in the caryopsis of Sorghum bicolor (L.) Moench

By Earp C.F., McDonough C.M., Rooney L.W. in (2004)

Elsevier

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Influence of process parameters on yield and composition of gluten fractions obtained in a laboratory scale dough batter procedure

By Frederix S.A., Courtin C.M., Delcour J.A. in (2004)

Elsevier

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Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

By Pedersen L., Kaack K., Bergsoe M.N., Adler-Nissen J. in (2004)

Elsevier

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Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part I. Composition and alpha-glucan fine structure

By Tester R.F., Qi X. in (2004)

Elsevier

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Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics

By Qi X., Tester R.F., Snape C.E., Yuryev V., Wasserman L.A., Ansell R. in (2004)

Elsevier

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Sensory qualities of whole wheat pan bread-influence of farming system, milling and baking technique

By Kihlberg I., Johansson L., Kohler A., Risvik E. in (2004)

Elsevier

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Isolation and characterisation of rye starch

By Verwimp T., Vandeputte G.E., Marrant K., Delcour J.A. in (2004)

Elsevier

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A simple method for fractionating debranched starch using a solid reversed-phase cartridge

By Kitahara K., Copeland L. in (2004)

Elsevier

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