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- 2004
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Mark
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
(
- Contribution to journal › Article
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Mark
Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
(
- Contribution to journal › Article
-
Mark
Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content
(
- Contribution to journal › Article
- 2003
-
Mark
The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
(
- Contribution to journal › Article
- 2002
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Mark
On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
(
- Contribution to journal › Article
- 1999
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Mark
Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces
(
- Contribution to journal › Article
- 1988
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Mark
Minerals, phytate and dietary fibre in different fractions of oat-grain
(
- Contribution to journal › Article
- 1987
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Mark
Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract
(
- Contribution to journal › Article
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Mark
Formation of enzyme resistant starch during autoclaving of wheat starch : Studies in vitro and in vivo
(
- Contribution to journal › Article
- 1986
-
Mark
On the digestibility of starch in wheat bread - studies in vitro and in vivo
(
- Contribution to journal › Article