Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dick J. van Zuilichem"'
Publikováno v:
Extrusion-Cooking Techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8965580ad776307a788c2f7f956ac2c4
https://doi.org/10.1002/9783527634088.ch2
https://doi.org/10.1002/9783527634088.ch2
Autor:
Leszek Mościcki, Dick J. van Zuilichem
Publikováno v:
Extrusion-Cooking Techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1351da27fade9cb7f9819ca457c23084
https://doi.org/10.1002/9783527634088.ch1
https://doi.org/10.1002/9783527634088.ch1
Publikováno v:
International Journal of Food Science and Technology 37 (2002) 1
International Journal of Food Science and Technology, 37(1), 101-106
International Journal of Food Science and Technology, 37(1), 101-106
Cette etude evalue la capacite de la methode d'analyse des clusters pour diffferencier des bles de printemps et permettre leur selection pour des utilisations differentes. Les resultats indiquent les similarites des cultivars a l'interieur des groupe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2778baaadc174c35296b37486ab583ae
https://doi.org/10.1046/j.1365-2621.2002.00542.x
https://doi.org/10.1046/j.1365-2621.2002.00542.x
Publikováno v:
International Journal of Food Science and Technology. 36:433-440
Summary For 30 spring wheat cultivars, the bread-loaf volume, the total bread-baking scores and the total chapati scores were considered as dependent variables, and 16 other quality attributes were regarded as independent variables. A stepwise regres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::537d042433ddc70a77ba7d04bea8890a
https://doi.org/10.1046/j.1365-2621.2001.00477.x
https://doi.org/10.1046/j.1365-2621.2001.00477.x
Autor:
Dick J van Zuilichem, M. Thomas, Antonius F. B. van der Poel, Ton van Vliet, Paul T H J Huijnen
Publikováno v:
Journal of the Science of Food and Agriculture, 79, 1481-1494
Journal of the Science of Food and Agriculture 79 (1999)
Journal of the Science of Food and Agriculture 79 (1999)
In this study the effect of processing conditions during the manufacture of pelleted animal feed is related to the degree of gelatinization of tapioca starch as measured by the amyloglucosidase method (SGDAGS) and Differential Scanning Calorimetry (D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aabe79cb9e390a039dbb84ceb44943aa
https://research.wur.nl/en/publications/effects-of-process-conditions-during-expander-processing-and-pell
https://research.wur.nl/en/publications/effects-of-process-conditions-during-expander-processing-and-pell
