UB Paderborn / Katalog / Suche / in CDI

Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS

Journal of applied polymer science, 2008-12, Vol.110 (5), p.3256-3266

2008

Link zum Volltext

Verfügbarkeit prüfen

Evaluation of Degree of Elasticity and Other Mechanical Properties of Wheat Kernels

Cereal chemistry, 2011, Vol.88 (1), p.12-18

2011

Link zum Volltext

Verfügbarkeit prüfen

Effect of Moisture Content and Tempering Method on the Functional and Sensory Properties of Popped Sorghum

Cereal chemistry, 2008-05, Vol.85 (3), p.344-350

2008

Link zum Volltext

Verfügbarkeit prüfen

Low carbohydrates bread: Formulation, processing and sensory quality

Food chemistry, 2006, Vol.99 (4), p.686-692

2006

Link zum Volltext

Verfügbarkeit prüfen

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Journal of food engineering, 2014-12, Vol.143, p.62-68

2014

Link zum Volltext

Verfügbarkeit prüfen

Thermal properties of extruded and injection-molded poly(lactic acid)-based cuphea and lesquerella bio-composites

Journal of applied polymer science, 2009-01, Vol.111 (1), p.114-124

2009

Link zum Volltext

Verfügbarkeit prüfen

Thermal properties of extruded injection-molded poly(lactic acid) and milkweed composites: Degradation kinetics and enthalpic relaxation

Journal of applied polymer science, 2009-01, Vol.111 (1), p.175-184

2009

Link zum Volltext

Verfügbarkeit prüfen

Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition

Cereal chemistry, 2011-01, Vol.88 (1), p.41-44

2011

Link zum Volltext

Verfügbarkeit prüfen

Effect of drying temperature on physicochemical properties of starch isolated from pasta

Cereal chemistry, 1999-07, Vol.76 (4), p.541-547

1999

Link zum Volltext

Verfügbarkeit prüfen

Determination of Amylose and Amylopectin of Wheat Starch Using High Performance Size‐Exclusion Chromatography (HPSEC)

Cereal chemistry, 2002-11, Vol.79 (6), p.771-773

2002

Link zum Volltext

Verfügbarkeit prüfen

Effect of extrusion process parameters on the quality of buckwheat flour mixes

Cereal chemistry, 1998-05, Vol.75 (3), p.338-345

1998

Link zum Volltext

Verfügbarkeit prüfen

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Journal of food engineering, 2012-11, Vol.113 (1), p.19-26

2012

Link zum Volltext

Verfügbarkeit prüfen

Quality of spaghetti containing buckwheat, amaranth, and lupin flours

Cereal chemistry, 1996-05, Vol.73 (3), p.381-387

1996

Link zum Volltext

Verfügbarkeit prüfen

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION

Journal of food quality, 2007-06, Vol.30 (3), p.357-371

2007

Link zum Volltext

Verfügbarkeit prüfen

Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties

Journal of cereal science, 2012-05, Vol.55 (3), p.344-350

2012

Link zum Volltext

Verfügbarkeit prüfen

Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Journal of food science, 2005, Vol.70 (1), p.S1-S7

2005

Link zum Volltext

Verfügbarkeit prüfen

Freeze-thaw stability of amaranth starch and the effects of salt and sugars

Cereal chemistry, 1998-05, Vol.75 (3), p.301-307

1998

Link zum Volltext

Verfügbarkeit prüfen

Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars

Cereal chemistry, 1998-05, Vol.75 (3), p.308-314

1998

Link zum Volltext

Verfügbarkeit prüfen

Chemical, physicochemical, and nutritional evaluation of plantago (Plantago ovata Forsk)

Cereal chemistry, 2006-07, Vol.83 (4), p.358-362

2006

Link zum Volltext

Verfügbarkeit prüfen

COATED LUPIN BEAN SNACKS

Journal of food quality, 2007-04, Vol.30 (2), p.267-279

2007

Link zum Volltext

Verfügbarkeit prüfen

Registration of 'Endurance' Wheat

Crop science, 2006-07, Vol.46 (4), p.1816-1818

2006

Link zum Volltext

Verfügbarkeit prüfen

ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT

Journal of food quality, 2009-10, Vol.32 (5), p.627-643

2009

Link zum Volltext

Verfügbarkeit prüfen

Fractionation of squalene from amaranth seed oil

Journal of the American Oil Chemists' Society, 1997-04, Vol.74 (4), p.413-418

1997

Link zum Volltext

Verfügbarkeit prüfen

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: II. THERMAL AND RHEOLOGICAL PROPERTIES OF STARCH

Journal of food quality, 2007-06, Vol.30 (3), p.372-385

2007

Link zum Volltext

Verfügbarkeit prüfen

Registration of 'Deliver' Wheat

Crop science, 2006-07, Vol.46 (4), p.1819-1820

2006

Link zum Volltext

Verfügbarkeit prüfen

Menü

Weitere Dienste

Einstellungen

Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS

Evaluation of Degree of Elasticity and Other Mechanical Properties of Wheat Kernels

Effect of Moisture Content and Tempering Method on the Functional and Sensory Properties of Popped Sorghum

Low carbohydrates bread: Formulation, processing and sensory quality

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Thermal properties of extruded and injection-molded poly(lactic acid)-based cuphea and lesquerella bio-composites

Thermal properties of extruded injection-molded poly(lactic acid) and milkweed composites: Degradation kinetics and enthalpic relaxation

Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition

Effect of drying temperature on physicochemical properties of starch isolated from pasta

Determination of Amylose and Amylopectin of Wheat Starch Using High Performance Size‐Exclusion Chromatography (HPSEC)

Effect of extrusion process parameters on the quality of buckwheat flour mixes

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Quality of spaghetti containing buckwheat, amaranth, and lupin flours

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION

Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties

Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Freeze-thaw stability of amaranth starch and the effects of salt and sugars

Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars

Chemical, physicochemical, and nutritional evaluation of plantago (Plantago ovata Forsk)

COATED LUPIN BEAN SNACKS

Registration of 'Endurance' Wheat

ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT

Fractionation of squalene from amaranth seed oil

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: II. THERMAL AND RHEOLOGICAL PROPERTIES OF STARCH

Registration of 'Deliver' Wheat

Suchergebnisse filtern