Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Grabowska KJ"'
Autor:
Grabowska KJ; Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands., Tekidou S; Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands., Boom RM; Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands., van der Goot AJ; Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands. Electronic address: atzejan.vandergoot@wur.nl.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2014 Oct; Vol. 64, pp. 743-751. Date of Electronic Publication: 2014 Aug 23.
Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
Autor:
van der Zalm EE; Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands., Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2010 Oct 13; Vol. 58 (19), pp. 10487-92.