Add to ORKGChamla M.C. Lasztity R. : The Chemistry of cereal proteins.. In: Bulletins et Mémoires de la Société d'anthropologie de Paris, XIV° Série. Tome 1 fascicule 4, 1984. p. 354
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The conception of biological values of proteins was first introduced by Thomas, who defined biologic...
Chamla M.C. Lasztity R. : The Chemistry of cereal proteins.. In: Bulletins et Mémoires de la Société...
More than half of the world's protein supply is provided by the grain of cereal species, especially ...
Proteins in cereals display an almost unique ability at interacting among themselves and with protei...
The seed storage proteins of cereal and legumes are the primary source of amino acids which are requ...
The proteins constitute a very important phase in the study of nutrition. Proteins are as closely re...
The change from the application of genetics and biochemistry to genomics and proteomics has been fac...
Principles of Cereal Science and Technology discusses the structure and components of the cereal gra...
Proceedings of the VIIth World cereal and bread congress, Prague, Czechoslovakia, June 28-July 2, 19...
The production of wheat for flour is the industry of the greatest importance to the economy of Weste...
Climate change and shifting patterns in the consumer’s demand represent major challenges for the agr...
SIGLEAvailable from British Library Document Supply Centre- DSC:D43292/82 / BLDSC - British Library ...
The Wheat Grain: From Biopolymer Mechanics to the Macroscale. 4. Journée Scientifique du Labex NUME
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The conception of biological values of proteins was first introduced by Thomas, who defined biologic...
Chamla M.C. Lasztity R. : The Chemistry of cereal proteins.. In: Bulletins et Mémoires de la Société...
More than half of the world's protein supply is provided by the grain of cereal species, especially ...
Proteins in cereals display an almost unique ability at interacting among themselves and with protei...
The seed storage proteins of cereal and legumes are the primary source of amino acids which are requ...
The proteins constitute a very important phase in the study of nutrition. Proteins are as closely re...
The change from the application of genetics and biochemistry to genomics and proteomics has been fac...
Principles of Cereal Science and Technology discusses the structure and components of the cereal gra...
Proceedings of the VIIth World cereal and bread congress, Prague, Czechoslovakia, June 28-July 2, 19...
The production of wheat for flour is the industry of the greatest importance to the economy of Weste...
Climate change and shifting patterns in the consumer’s demand represent major challenges for the agr...
SIGLEAvailable from British Library Document Supply Centre- DSC:D43292/82 / BLDSC - British Library ...
The Wheat Grain: From Biopolymer Mechanics to the Macroscale. 4. Journée Scientifique du Labex NUME
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The functional properties of wheat flour in various food systems (most notably for breadmaking) are ...
The conception of biological values of proteins was first introduced by Thomas, who defined biologic...