Determination of Breadmaking Quality of Wheat Flour Dough with Different Macro and Micro Mixers
Tömösközi, S., Kindler, Á., Varga, J., Rakszegi, M., Láng, L., Bedő, Z., Baticz, O., Haraszi, R., Békés, F.
Published in The Gluten Proteins (2004)
Published in The Gluten Proteins (2004)
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Conference Proceeding
Relationship between Functional Properties of Wheat Dough and the Relative Proportion of the Polymeric Fraction
Király, I., Baticz, O., Larroque, O., Juhász, A., Tömösközi, S., Békés, F., Guóth, A., Abonyi, T., Bedő, Z.
Published in The Gluten Proteins (2004)
Published in The Gluten Proteins (2004)
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Conference Proceeding
Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits
Abonyi, Tibor, Király, István, Tömösközi, Sándor, Baticz, Orsolya, Guóth, Adrienn, Gergely, Szilveszter, Scholz, Éva, Lásztity, Demeter, Lásztity, Radomir
Published in Journal of agricultural and food chemistry (02.05.2007)
Published in Journal of agricultural and food chemistry (02.05.2007)
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Journal Article
Relationship between concentration of citrate and ketone bodies in cow's milk
Baticz, Orsolya, Tömösközi, S, Vida, L, Gaál, T
Published in Acta veterinaria Hungarica (Budapest. 1983) (01.01.2002)
Published in Acta veterinaria Hungarica (Budapest. 1983) (01.01.2002)
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Journal Article