✦ LIBER ✦

Dynamics of γ-aminobutyric acid in wheat flour bread making

✍ Scribed by Lieve Lamberts; Iris J. Joye; Tim Beliën; Jan A. Delcour

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Amino Acid Composition of Wheat Varietie

✍ F. K. SHOUP; Y. POMERANZ; C. W. DEYOE 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 665 KB

Dynamic rheology of wheat flour dough. I

✍ Bhupendar S Khatkar; J David Schofield 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB 👁 1 views

The lipid composition of wheat flours va

✍ Y. Pomeranz; Okkyung Chung; R. J. Robinson 📂 Article 📅 1966 🏛 Springer-Verlag 🌐 English ⚖ 674 KB

Dispersibility of wheat proteins in aque

✍ Y. Pomeranz 📂 Article 📅 1965 🏛 John Wiley and Sons 🌐 English ⚖ 548 KB

The Technology of Bread-making, includin

✍ A., E. F. 📂 Article 📅 1911 🏛 Nature Publishing Group 🌐 English ⚖ 108 KB

The phytic acid content of wheat flour a

✍ N.B. Kashlan; V.P. Srivastava; N.A. Mohanna; Y.K. Al-Motawa; M.S. Mameesh 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 229 KB