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14篇 您的检索式:作者名="DAPPOLONIA"
    题名 作者 年代 出处 被引量
1Gamma Radiation of Wheat I Effects on Dough and Baking Properties显示文摘MACARTHUR L A DAPPOLONIA B L D 0,,06:1
2Carbohydrate functionality in the baking process显示文摘Shelton D R Dappolonia B L 1985Cereal foods World1985,38,7:1
3Load-deformation mechanism for bored piles显示文摘Ellison R D Dappolonia E 1971Journal of soil Mechanics and Foundations Division1971,97,4:1
4Carbohydrate functionality in the baking process显示文摘Shelton D R Dappolonia B L 1985Cerenl foods World1985,38,7:1
5The effect of water-soluble pentosans on gluten-starch loaves显示文摘Dappolonia B L Gilles K A Medcalf D G 1970Cereal Chem1970,47,:1
6Carbohydrate functionality in the baking process显示文摘 DAPPOLONIA B L 1985Cereal foods World1985,38,7:1
7The effect of water-soluble pentosans on gluten-starch loaves显示文摘 GILLES K A MEDCALF D G 1970Cereal Chem1970,47,:1
8Effect of water-soluble pentosans on gluten- starch loaves显示文摘Dappolonia B L Gilles K A Medcalf D G 1970Cereal Chem1970,47,:1
9Carbohydrate fimetionali|y in the baking process显示文摘Shehon D fl Dappolonia B L 1985Cereal fi)ods World1985,38,7:1
10Effects of microwave radia-tion and storage on hard red spring wheat flour显示文摘MacArthur L A Dappolonia B L 1981CerealChemistry1981,58,1:1
11Carbohydrate functionality in the baking process显示文摘Shelton D R Dappolonia B L 1985Cereal Foods World1985,38,7:1
12The effect of water-soluble pentosans on gluten-starch loaves显示文摘Dappolonia B L Gilles K A Medcalf D G 1970Cereal Chem1970,47,:1
13Characterization and gelling capacity of water-soluble pentosans isolated from different mill streams显示文摘Ciacco C F Dappolonia B L 1982Cereal Chem1982,,59:1
14Additives affect deoxyni- valenol(vomitoxin) flour during hreadbaking显示文摘Boyacioglu D NS H Dappolonia B L 1993Journal of Food Science1993,58,2:1
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