E-LIB Suche - Ergebnisse für: Dobraszczyk, B.J

1

Interaction of heat–moisture conditions and physical proper..:

Gates, F.K. ; Sontag-Strohm, T. ; Stoddard, F.L...
Journal of Cereal Science. 48 (2008) 2 - p. 288-293 , 2008

Link: https://doi.org/10.1016/..

2

Comparison of predictions of baking volume using large defo..:

Dobraszczyk, B.J. ; Salmanowicz, B.P.
Journal of Cereal Science. 47 (2008) 2 - p. 292-301 , 2008

Link: https://doi.org/10.1016/..

3

Interaction of heat-moisture conditions and physical proper..:

Gates, F.K. ; Dobraszczyk, B.J. ; Stoddard, F.L...
Journal of Cereal Science. 47 (2008) 2 - p. 239-244 , 2008

Link: https://doi.org/10.1016/..

4

Polymer Conformation Structure of Wheat Proteins and Gluten..:

Li, W. ; Dobraszczyk, B. J. ; Dias, A..
Cereal Chemistry. 83 (2006) 4 - p. 407-410 , 2006

Link: https://doi.org/10.1094/..

5

Rapid Quality Assessment of Wheat Cultivars Registered in P..:

Dobraszczyk, B. J. ; Salmanowicz, B. P. ; Ługowska, B..
Cereal Chemistry. 82 (2005) 2 - p. 182-186 , 2005

Link: https://doi.org/10.1094/..

6

THE CONFORMATION AND AGGREGATED STRUCTURE OF GLUTEN FRACTIO..:

, In: Using Cereal Science and Technology for the Benefit of Consumers,

Li, W. ; Dobraszczyk, B.J. ; Dias, A.. - p. 180-186 , 2005

Link: https://doi.org/10.1533/..

7

Effects of triazole and strobilurin fungicide programmes, w..:

Ruske, R.E ; Gooding, M.J ; Dobraszczyk, B.J
Journal of Cereal Science. 40 (2004) 1 - p. 1-8 , 2004

Link: https://doi.org/10.1016/..

8

The physics of baking: rheological and polymer molecular st..:

Dobraszczyk, B.J.
Journal of Non-Newtonian Fluid Mechanics. 124 (2004) 1-3 - p. 61-69 , 2004

Link: https://doi.org/10.1016/..

9

Surface properties and locations of gluten proteins and lip..:

Li, W ; Dobraszczyk, B.J ; Wilde, P.J
Journal of Cereal Science. 39 (2004) 3 - p. 403-411 , 2004

Link: https://doi.org/10.1016/..

10

Measuring the Rheological Properties of Dough:

, In: Bread Making,

Dobraszczyk, B , 2003

Link: https://doi.org/10.1201/..

11

Rheology and the breadmaking process:

Dobraszczyk, B.J ; Morgenstern, M.P
Journal of Cereal Science. 38 (2003) 3 - p. 229-245 , 2003

Link: https://doi.org/10.1016/..

12

Measuring the rheological properties of dough:

, In: Bread Making,

Dobraszczyk, B.J. - p. 375-400 , 2003

Link: https://doi.org/10.1533/..

13

Extensional Rheology and Stability of Gas Cell Walls in Bre..:

Dobraszczyk, B. J. ; Smewing, J. ; Albertini, M...
Cereal Chemistry. 80 (2003) 2 - p. 218-224 , 2003

Link: https://doi.org/10.1094/..

14

Stress Relaxation Behavior of Wheat Dough, Gluten, and Glut..:

Li, W. ; Dobraszczyk, B. J. ; Schofield, J. D.
Cereal Chemistry. 80 (2003) 3 - p. 333-338 , 2003

Link: https://doi.org/10.1094/..

15

Single Kernel Wheat Hardness and Fracture Properties in Rel..:

Dobraszczyk, B.J. ; Whitworth, M.B. ; Vincent, J.F.V..
Journal of Cereal Science. 35 (2002) 3 - p. 245-263 , 2002

Link: https://doi.org/10.1006/..