Rheological Properties of Glutenin Subfractions in Relation to their Molecular Weight
Tsiami, A.A., Bot, A., Agterof, W.G.M., Groot, R.D.
Published in Journal of cereal science (01.07.1997)
Published in Journal of cereal science (01.07.1997)
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Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality
Stathopoulos, Costas E., Tsiami, Amalia A., David Schofield, J., Dobraszczyk, Bogdan J.
Published in Journal of cereal science (01.03.2008)
Published in Journal of cereal science (01.03.2008)
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Milling Performance of North European Hull-less Barleys and Characterization of Resultant Millstreams
Andersson, A.A.M, Courtin, C.M, Delcour, J.A, Fredriksson, H, Schofield, J.D, Trogh, I, Tsiami, A.A, Åman, P
Published in Cereal chemistry (01.11.2003)
Published in Cereal chemistry (01.11.2003)
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EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEAT
JOOD, S., SCHOFIELD, J. D., TSIAMI, A.A., BOLLECKER, S.
Published in Journal of food biochemistry (01.08.2000)
Published in Journal of food biochemistry (01.08.2000)
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