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9篇 您的检索式:作者名="Biliaderls C G"
    题名 作者 年代 出处 被引量
1Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chem1991,68,3:1
2Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chemistry1991,68,3:1
3Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chemistry1991,68,3:1
4Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chemistry1991,68,3:1
5Effect of Addedpentosans on Some Physical and Technological Characteristics of Dough and Gluten 显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chem1991,68,3:1
6Influence of lipids on the thermal and mechanical properties of concentrated starch gels 显示文摘Biliaderls C G Tonogai J R 1991J Agric Food Chem1991,39,:1
7Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chem1991,68,3:1
8Starch Gelatinization Phenomena Studied byDi fferenrial Scanning Calorimetry显示文摘Biliaderls C G 1980Food Sci1980,45,:1
9Effect of added pentosans on some physical and technological characteristics dough and gluten显示文摘Michniewicz J Biliaderls C G Bushuk W 1991Cereal Chem1991,68,3:1
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