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Variation in amylose concentration to enhance wheat flour extrudability
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Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
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Variation in gluten protein and peptide concentrations in Belgian barley malt beers
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Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA
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Gluten-free barley malt beers
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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough