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- 2019
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Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
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- Contribution to journal › Article
- 2014
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Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
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- Contribution to journal › Article
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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
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- Contribution to journal › Article
- 2013
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Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
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- Contribution to journal › Article
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Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
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- Contribution to journal › Article
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Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
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- Contribution to journal › Article
- 2012
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Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
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- Contribution to journal › Article
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The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
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- Contribution to journal › Article
- 2011
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Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
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- Contribution to journal › Article
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Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
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- Contribution to journal › Article