International cooperative testing on the amylose content of milled rice
Juliano, B.O, Perez, C.M. (International Rice Research Inst., Los Banos (Philippines). Chemical Dept.), Blakeney, A.B, Castillo, T, Kongseree, N, Laignelet, B, Lapis, E.T, Murty, V.V.S, Paule, C.M, Webb, B.D
Published in Die Stärke (1981)
Published in Die Stärke (1981)
Get more information
Journal Article
Effects of amylose content on some characteristics of parboiled rice
Alary, R, Laignelet, B, Feillet, P
Published in Journal of agricultural and food chemistry (01.03.1977)
Published in Journal of agricultural and food chemistry (01.03.1977)
Get full text
Journal Article
International cooperative comparison of instrument methods for cooked rice texture
Juliano B.O, Perez C.M, Barber S, Blakeney A.B, Iwasaki T, Shibuya N, Keneaster K.K, Chung S, Laignelet B, Launay B
Published in Journal of texture studies (01.03.1981)
Published in Journal of texture studies (01.03.1981)
Get more information
Journal Article
Use of the viscoelastograph for measuring the texture of cooked rice
Laignelet, B, Feillet, P
Published in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality (1978)
Get more information
Published in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality (1978)
Conference Proceeding
Characterisation and quantification of low-molecular-weight glutenins in durum wheats
Autran, J.C, Laignelet, B, Morel, M.H
Published in Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, May 9-12, 1987 / editors, R. Lasztity, F. Bekes (1987)
Get more information
Published in Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, May 9-12, 1987 / editors, R. Lasztity, F. Bekes (1987)
Publication