UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Quality of Hard, Soft, and Durum Wheats

Wheat and Wheat Improvement, 1987, p.677-748

1987

Volltextzugriff (PDF)

An optimized, straight-dough, bread-making method after 44 years [Wheat quality]

Cereal chemistry, 1984, Vol.61 (1), p.20-27

FINNEY, K. F

1984

Volltextzugriff (PDF)

Bread-making test for 10 grams of flour

Cereal chemistry, 1984, Vol.61 (5), p.418-423

1984

Volltextzugriff (PDF)

Reselection of hard red winter wheat cultivar lancota for high grain protein content

Euphytica, 1983-01, Vol.32 (2), p.607-615

1983

Volltextzugriff (PDF)

Spectrophotometric Determination of Urea, Thiourea, and Certain of Their Substitution Products with p-Dimethylaminobenzaldehyde and Diacetylmonoxime

Analytical chemistry (Washington), 1964-10, Vol.36 (11), p.2145-2148

1964

Volltextzugriff (PDF)

Molecular Approach to Breadmaking

Science (American Association for the Advancement of Science), 1970-02, Vol.167 (3920), p.944-949

1970

Volltextzugriff (PDF)

Amino-acid composition of maturing wheat

Journal of the science of food and agriculture, 1966-11, Vol.17 (11), p.485-487

1966

Volltextzugriff (PDF)

Changes in urea-dispersibility of proteins during maturation

Journal of the science of food and agriculture, 1966-06, Vol.17 (6), p.273-276

1966

Volltextzugriff (PDF)

Copper (II) vs. zinc inorganic salts as oxidizers in breadmaking

Cereal chemistry, 1992-05, Vol.69 (3), p.347-348

1992

Volltextzugriff (PDF)

Use of algae Dunaliella as a protein supplement in bread

Cereal chemistry, 1984-09, Vol.61 (5), p.402-406

1984

Volltextzugriff (PDF)

Experimental micromilling: reduction of tempering time of wheat from 18-24 hours to 30 minutes

Cereal chemistry, 1985-11, Vol.62 (6), p.454-458

1985

Volltextzugriff (PDF)

Polyacrylamide gel electrophoresis of wheat gliadins: the effect of environment and germination

Cereal chemistry, 1984-11, Vol.61 (6), p.496-499

1984

Volltextzugriff (PDF)

Various oils, surfactants, and their blends as replacements for shortening in breadmaking [Oils from soybeans, corn, sunflowers and cottonseeds]

Cereal chemistry, 1984, Vol.61 (4), p.279-281

1984

Volltextzugriff (PDF)

Registration of Arkan wheat [Triticum aestivum, cultivar]

Crop science, 1983-11, Vol.23 (6), p.1221-1222

1983

Volltextzugriff (PDF)

Quick evaporation of protein hydrolyzates for amino acid assay

Journal of food science, 1976-09, Vol.41 (5), p.1229-1230

1976

Volltextzugriff (PDF)

Flour from germinated soybeans in high-protein bread

Journal of food science, 1977-05, Vol.42 (3), p.824-827

1977

Volltextzugriff (PDF)

Functional properties of some european wheats grown in Europe and Kansas

Cereal chemistry, 1985, Vol.62 (2), p.83-88

1985

Volltextzugriff (PDF)

Surfactants as replacements for natural lipids in bread baked from defatted wheat flour

Journal of the American Oil Chemists' Society, 1978-09, Vol.55 (9), p.635-641

1978

Volltextzugriff (PDF)

Development of the Hard Red Winter Wheat Kernel in Relation to Yield, Test Weight, Kernel Weight, Moisture Content and Milling and Baking Quality1

Agronomy journal, 1957-09, Vol.49 (9), p.509-513

1957

Volltextzugriff (PDF)

Nell Wheat

Crop science, 1983-07, Vol.23 (4), p.804-805

1983

Volltextzugriff (PDF)

Evaluation of factors affecting lipid binding in wheat flours

Journal of agricultural and food chemistry, 1968-11, Vol.16 (6), p.974-978

1968

Volltextzugriff (PDF)

A Modified Alveograph Method for Hard Winter Wheat Flour

Agronomy journal, 1963-01, Vol.55 (1), p.19

1963

Volltextzugriff (PDF)

Correlations of Certain Properties of the Alveogram with Important Hard Winter Wheat Quality Characteristics

Agronomy journal, 1963-01, Vol.55 (1), p.21

1963

Volltextzugriff (PDF)

A five-gram mixograph to determine and predict functional properties of wheat flours

Cereal chemistry, 1989-11, Vol.66 (6), p.527-530

Finney, K.F. (U.S. Grain Marketing Research Laboratory, ARS, USDA, Manhattan, KS)

1989

Volltextzugriff (PDF)

Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures

Agronomy journal, 1962-05, Vol.54 (3), p.244

1962

Volltextzugriff (PDF)

1 – 25 von 259

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(236)
Mit Volltextzugriff
(171)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Englisch
(259)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(152)
Life Sciences & Biomedicine
(132)
Physical Sciences
(58)
Chemistry
(50)
Humans
(47)
Food Science & Technology
(45)
Chemistry, Applied
(44)
Biological And Medical Sciences
(39)
Male
(32)
Female
(31)
Agriculture
(22)
Fundamental And Applied Biological Sciences. Psychology
(20)
Medical Sciences
(19)
Adult
(18)
Agronomy
(17)
Middle Aged
(17)
Animals
(13)
Cereal And Baking Product Industries
(13)
Food Industries
(13)
Aged
(11)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Quality of Hard, Soft, and Durum Wheats

An optimized, straight-dough, bread-making method after 44 years [Wheat quality]

Bread-making test for 10 grams of flour

Reselection of hard red winter wheat cultivar lancota for high grain protein content

Spectrophotometric Determination of Urea, Thiourea, and Certain of Their Substitution Products with p-Dimethylaminobenzaldehyde and Diacetylmonoxime

Molecular Approach to Breadmaking

Amino-acid composition of maturing wheat

Changes in urea-dispersibility of proteins during maturation

Copper (II) vs. zinc inorganic salts as oxidizers in breadmaking

Use of algae Dunaliella as a protein supplement in bread

Experimental micromilling: reduction of tempering time of wheat from 18-24 hours to 30 minutes

Polyacrylamide gel electrophoresis of wheat gliadins: the effect of environment and germination

Various oils, surfactants, and their blends as replacements for shortening in breadmaking [Oils from soybeans, corn, sunflowers and cottonseeds]

Registration of Arkan wheat [Triticum aestivum, cultivar]

Quick evaporation of protein hydrolyzates for amino acid assay

Flour from germinated soybeans in high-protein bread

Functional properties of some european wheats grown in Europe and Kansas

Surfactants as replacements for natural lipids in bread baked from defatted wheat flour

Development of the Hard Red Winter Wheat Kernel in Relation to Yield, Test Weight, Kernel Weight, Moisture Content and Milling and Baking Quality1

Nell Wheat

Evaluation of factors affecting lipid binding in wheat flours

A Modified Alveograph Method for Hard Winter Wheat Flour

Correlations of Certain Properties of the Alveogram with Important Hard Winter Wheat Quality Characteristics

A five-gram mixograph to determine and predict functional properties of wheat flours

Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures

Suchergebnisse filtern