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20篇 您的检索式：作者名="F MEUSER"

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	题名	作者	年代	出处	被引量
1	Expansion and functional properties of corn starch extrudates related to their molecular degradation,product temperature and water content显示文摘	Bruemmer T Meuser F van Lengerich B	2002	Starch2002，54，：	1
2	Characterization of mechanically modified starch显示文摘	Meuser F Klinger R W Niedeck E A	1978	Starch1978，30，：	1
3	Impact of processing on functional properties of protein products from wrinkled peas显示文摘	H Fuhrmeister F Meuser	2003	Journal of Food Engineering2003，56，2：	1
4	Impact of processing on func- tional properties of protein products from wrinkled peas显示文摘	FUHRMEISTER H MEUSER F	2003	Journal of Food Engineering2003，56，2：	1
5	Effect of extrusion cooking on molecular parameters of corn starch显示文摘	BRUMMER T MEUSER F	2002	Starch/Starke2002，，54：	1
6	Impact of processing on functional properties of protein products from wrinkled peas显示文摘	Fuhrmeister H Meuser F	2003	Journal of Food Engineering2003，56，：	1
7	Effect of extrusion cooking on molecular parameters of corn starch 显示文摘	Brummer T Meuser F	2002	Starch/Strake2002，54，：	1
8	Impact of processing on functional properties of protein products from wrinkled peas 显示文摘	Fuhrmeister H Meuser F	2003	Journal of Food Engineering2003，56，23：	1
9	Influence of Extrusion Cooking Conditions on the Efficiency of the Cationization and Carboxymethylation of Potato Starch Granules显示文摘	Gimmler N Lawn F Meuser F	1995	Starch1995，47，：	1
10	Chemical and Processing Aspects of the Production of Cationic Starch Using Extrusion Cooking显示文摘	Esan M Brummer T M Meuser F	1996	Starch1996，48，：	1
11	Impact of pro- cessing on functional properties of protein products from wrinkled peas 显示文摘	Fuhrmeister Meuser H Fuhrmeister F M	2003	Journal Food Engineering2003，56，4：	1
12	Determination of the micro-bial activity of dried sourdoughs by revitalization of their lactic acidbacteria and yeasts显示文摘	MEUSER F BARBER B FISCHER G	1995	Food Control1995，6，3：	1
13	Impact of processing on functional properties of protein products from wrinkled peas显示文摘	Fuhrmeister H Meuser F	2003	Journal Food Engineering2003，56，23：	1
14	Development of NbTiB Micro-Aloyed HSLA Steels for High-Strength Heavy Plate 显示文摘	Meuser H Grimpe F Meimeth S	2005	Materials Seienee Forum2005，，500501：	1
15	Potato Protein for Human Food Use 显示文摘	F MEUSER H D SMOLNIK	1979	J AM OIL CHEMISTS'' SOC1979，56，：	1
16	Potato Protein for Human Food Use显示文摘	Meuser F Smolnik H D	1979	Journal of the American Oil Chemists''Society1979，56，：	1
17	Chemical and processing aspects of the production of cationic starch using extrusion cooking 显示文摘	Esan M Brummer T M Meuser F	1996	Starch1996，48，4：	1
18	Potato Protein for Human Food Use显示文摘	Meuser F Smolnik H D	1979	Journal of the American Oil Chemists'' Society1979，56，：	1
19	Non-starch polysaccharides显示文摘	Meuser F Suckow P	1986	Chemistry and Physics of Baking:The Royal Society of Chemistry1986，，：	1
20	Extrusion cooking of starches, comparison of experimental results derived from laboratory and full scale extruders by means of system a- nalysis显示文摘	MEUSER F LENGERICH B V RERMERS H	1984	Starch/Staerke1984，36，6：	1

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