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Aubrecht, E., Léder, F., Schusterné Gajzágó, I., Adányiné Kisbocskói, N. (1998): Gluténmentes Élelmiszerek körének bövítése új hajdina lisztböl készített termékekkel. (New gluten-free food products prepared from buckwheat flour). Táplálkozás - Anyagcsere

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Batey I.L. 2000. Interactions of starch with glutens having different glutenin sub-units. Wheat Gluten (Ed. P.R. Shewry, A.S. Tatham) Proceedings of the 7th International Workshop Gluten 2000, Bristol, UK, pp. 499

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., Rawel, H.M., Pawelzik, E. 2011. In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases. Eur. Food Res. and Technol. 233 :697–705. Pawelzik E. In vitro

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

varieties) was considered to be more suitable for bread-making due to its high gluten content. Predictive models are widely utilized as a popular method due to advantages such as non-destructive, rapid, non-hazardous and inexpensive in food processing

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Cereal Research Communications
Authors: Kresimir Dvojkovic, Georg Drezner, Daniela Horvat, Dario Novoselovic, and Valentina Spanic

Gluten Proteins on Technological Properties of Croatian Wheat Cultivars-Cereal Research Communications vol. 34 no. 2–3 1177–1184 pp. Dvojkovic K. The

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Cereal Research Communications
Authors: Georg Drezner, Kresimir Dvojkovic, Daniela Horvat, Dario Novoselovic, and Alojzije Lalic

Gluten Proteins on Technological Properties of Croatian Wheat Cultivars—Cereal Research Communications vol. 34 no. 2–3 1177–1184 pp. Dvojkovic K. The influence of Gluten Proteins on

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Anderson, O.D., Békés, F., Gras, P.W., Kuhl, J., Tam, A. 1996a. HMW glutenins: Structure function relationships step by step. In: Wrigley, C.W. (ed.), Proc. 6th Int. Workshop on Gluten Proteins. RACI, Melbourne

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Békés, F., Gras, P.W. 1999. In vitro studies on gluten protein functionality. Cereal Foods World 44 :580–586. Gras P.W. In vitro studies on gluten protein functionality

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Antes, S., Wieser, H. 2000. Quantitative determination and localization of thiol groups in wheat flour. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Cambridge, UK: The Royal Society of Chemistry, pp. 211

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337 342 Anderson, R.P., Wieser, H. 2006. Medical applications of gluten-composition knowledge. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique

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