Show
Sort by
-
Variation in amylose concentration to enhance wheat flour extrudability
-
Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility
-
Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
-
Properties of sugar-snap cookies as influenced by lauric-based shortenings
-
Characterisation of the first wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase resembling mammalian counterparts
-
Xylanases from microbial origin induce syrup formation in dough
-
Nutritional value of bread: influence of processing, food interaction and consumer perception