Study of total fructan and fructooligoasaccharide content in different onion tissues
F. Martinez, María Angeles Martín Cabrejas, L. Jaime
págs. 177-182
Iron chelation by digests of insoluble chicken muscle protein: the role of histidine residues
A. Seth, R. R. Mahoney
págs. 183-187
Development of a relationship between olfactory response and major odorants from organic wastes
P. J. Hobbs, Thomas Henry Misselbrook
págs. 188-193
Antioxidant ability of BHT- and alpha-tocopherol-impregnated LDPE film in packaging of oatmeal
C. Wessling, J. R. Giacin, T. Nielsen
págs. 194-201
G. Pan, Q. Hu
págs. 202-204
S. Hirano, M. Hayashi
págs. 205-209
Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type
F. C. Ibanez, M. S. Vicente
págs. 210-215
A new candidate protein for high lysine content in wheat grain
J. Singh, J. H. Skerritt, P. J. Sharp
págs. 216-226
Deep-fat frying of cassava: influence of raw material properties on chip quality
A.-L. Raoult-Wack, G. Trystram, D. Dufour, O. Vitrac
págs. 227-236
L. P. Christensen, K. Jensen
págs. 237-244
Starch properties as affected by sorghum grain chemistry
T. Beta, H. Corke, L. W. Rooney, J. R. Taylor
págs. 245-251
C. Romero, J. Bakker
págs. 252-260
págs. 261-268
págs. 269-274
Disappearance of Maillard reaction products during ensilage and rumen fermentation in vitro
S. Uchida, N. Nishino
págs. 275-280
E. S. de Brito, N. H. P. Garcia
págs. 281-288
© 2001-2024 Fundación Dialnet · Todos los derechos reservados