Lipid interactions in breadmaking
Carr, N O, Daniels, N W, Frazier, P J
Published in Critical reviews in food science and nutrition (1992)
Published in Critical reviews in food science and nutrition (1992)
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Journal Article
Wheat Superoxide Dismutase Isoenzymes
Robinson, D.S., Donnelly, J.K., Lawlor, S.M., Frazier, P.J., Daniels, N.W.R.
Published in Journal of cereal science (1996)
Published in Journal of cereal science (1996)
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Journal Article
Optimisation of process variables in extrusion texturing of soya
Frazier, P.J., Crawshaw, A., Daniels, N.W.R., Russell Eggitt, P.W.
Published in Journal of food engineering (1983)
Published in Journal of food engineering (1983)
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Journal Article
Wheat superoxide dismutase isoenzymes
Robinson D.S, Donnelly J.K, Lawlor S.M, Frazier P.J, Daniels N.W.R
Published in Journal of Cereal Science (1996)
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Published in Journal of Cereal Science (1996)
Journal Article
Lipid-protein interactions during dough development
Frazier, P.J, Daniels, N.W.R, Eggitt, P.W.R
Published in Journal of the science of food and agriculture (01.09.1981)
Published in Journal of the science of food and agriculture (01.09.1981)
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Journal Article
Lipid binding in wheat flour doughs: the effect of DATEM emulsifier
Jacobsberg, F.R, Worman, S.L, Daniels, N.W.R
Published in Journal of the science of food and agriculture (01.11.1976)
Published in Journal of the science of food and agriculture (01.11.1976)
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Journal Article
Better bread from weaker wheats [Triticum- a rheological attack. [German
Frazier P.J, Brimblecombe F.A, Daniels N.W.R, Russell Eggitt P.W
Published in Getreide, Mehl und Brot (1979)
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Published in Getreide, Mehl und Brot (1979)
Journal Article