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21篇 您的检索式：作者名="Unbehend"

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	题名	作者	年代	出处	被引量
1	Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume显示文摘	Unbehend L Unbehend G Lindhauer MG	2003	Nahrung2003，47，2：	1
2	Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume显示文摘	Ljiljana Unbehend Unbehend G Lindhauer M G	2003	Food2003，47，2：	1
3	Water removal during paper formarion显示文摘	Kenenth W B Unbehend John E	1985	Tappi Journal1985，68，8：	1
4	New methods for monitoring retention显示文摘	BRITT K W UNBEHEND J E		Tappi Journal0，59，2：	1
5	Modification of gluten -free sorghum batter and bread using maize, potato, cassava or rice starch 显示文摘	Onyango C Mutungi C Unbehend G	2011	LWT - Food Science and Tech- nology2011，44，：	1
6	New Methods for Monitoring Retention 显示文摘	Britt K W Unbehend J E	1976	Tappi1976，59，2：	1
7	Mechanism of Soft and Hard Floc Formation in Dy- namic Retention Measurements 显示文摘	Unbehend J E	1976	Tappi1976，59，2：	1
8	Pheromonal divergencebetween two strains of Spodoptera frugiperda 显示文摘	Unbehend M Haenniger S Meagher RL	2013	Journal of Chemical Ecology2013，39，3：	1
9	The effect of cellulose-derivatives and emulsifier on creep-recovery and crumb properties of gluten-flee bread prepared from sorghum and gelatinized cassava starch 显示文摘	Calvin Onyango Gunter Unbehend Meinolf lindhauer	2009	Food Research international2009，42，：	1
10	New methods for monitoring retention显示文摘	Britt K W Unbehend J E	1976	Tappi Journal1976，59，2：	1
11	Occurrence of Fusarium T-2 andhT-2 toxins in oats from cultivar studies in Germany and degradation of the toxins during grain cleaning treatment and food processing显示文摘	Schwake-Anduschus C Langenkamper G Unbehend G	2010	Food Addit Contam Part A:Chem Anal Control Expo Risk Assess2010，27，9：	1
12	Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch显示文摘	Onyango C Mutungi C Unbehend G		0，，44：	1
13	Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume显示文摘	Unbehend L Unbehend G Lindbauer M G	2003	Nahrung2003，47，2：	1
14	Dynamic drainage of paper stock 显示文摘	Kenneth W B Unbehend John E Holman John C	1982	Tappi Journal1982，65，11：	1
15	Water removal during paper formation显示文摘	Kenenth W B Unbehend John E	1985	Tappi Journal1985，68，8：	1
16	New methods for monitoring retention显示文摘	Britt K W Unbehend J E	1976	Tappi Journal1976，59，2：	1
17	Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sor- ghum and modified using microbial transglutaminase 显示文摘	Calvin Onyango Christopher Mutungi Giinter Unbehend	2010	Journal of Food Engineering2010，97，：	1
18	Protein composition of some Croatian and German wheat varieties and their influence on the loaf voume显示文摘	Unbehend L Unbehend G Lindhauer M G	2003	Nahrung2003，47，2：	1
19	Observations on water removal in papermaking显示文摘	Britt K W Unbehend J E Shridharan R	1986	Tappi Journal1986，69，7：	1
20	Compari- son of the quality of some Croatian and German wheat varie- ties according to the German standard protocol 显示文摘	Ljiljana Unbehend Unbehend G Lindhauer M G	2003	Nahr- ung/Food2003，47，2：	1

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