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nutritional value of myrosinase inactivated mustard seed flour. (Poster) Annals of Nutrition and Metabolism, Proceedings of the 17 th International Congress of Nutrition Vienna, Austria . p. 369

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. (1977): Expression of esterases during ontogenesis of the flour beetle, Tribolium castaneum (Tenebrionidae, Coleoptera). Biochem. Genet. 15 :253-264. Expression of esterases during ontogenesis of the flour beetle, Tribolium

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11 29 35 Pechanek, U., Karger, A., Gröger, S., Charvat, B., Schöggl, G., Lelley, T. (1997) Effect of Nitrogen Fertilization on Quantity of Flour

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Acta Alimentaria
Authors: E. Schall, Zs. Bugyi, L. Hajas, K. Török, and S. Tömösközi

. Hungarian Standard ( 1989 ): Edible, fodder and industrial seeds and husked products. Quality tests. Production of wheat flour in laboratory . Hungarian Standard Institution. MSZ 6367 – 9 : 1989

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Meng, X.G., Shang, X.W. 2005. Wheat flour quality requirement for Chinese hand stretched noodles I. The relationship between the noodles quality and the general quality of wheat flour. Acta Agronomica Sinica. 31 (4

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types of these commercially available soy products undergo different processing methods or combination of them, which would impact BBI concentration differently. Besides, different types of soy products, such as soy flour, soy chunks, soy granules, ready

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endoxylanase treatment of flour and grain. J. Agric. Fd Chem., 53 , 8349–8356. Saulnier L. Classification of wheat varieties based on structural features of arabinoxylans as revealed by

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. & Tan, S. (2005): Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima . Fd Res. int. , 38 , 37–43. Tan S

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Acta Alimentaria
Authors: R. Sárosi, K. Manninger-Kóczán, P. Penksza, R. Juhász, B. Szabó-Nótin, L. Szakács, and J. Barta

ICC Standard (1980): Baking test for wheat flours . No. 131. Baking test for wheat flours 1980

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Abonyi, T., Tömösközy, S., Budai, M., Gergely, S., Scholz, É., Lásztity, D., Lásztity, R. (2010): Gluten formation from flour of kernels in developing wheat grain. Cereal Res. Commun. , 38 , 90

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