维普期刊资源整合服务平台（V6.5）

21篇 您的检索式：作者名="Lichtendonk"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Glutenin macropolymer:a gel formed by glutenin particles 显示文摘	Don C Lichtendonk W Plijter	2003	Journal of Cereal Science2003，37，：	2
2	Glutenin macropolymer: a gel formed by glutenin particles 显示文摘	Don C Lichtendonk W Plijter J J	2003	Journal of Cereal Science2003，37，：	1
3	The effect of mixing on glutenin particle properties:aggregation factors that af- fect gluten function in dough 显示文摘	DON C LICHTENDONK W J PLIJTER J J	2005	Journal of Cereal Science2005，41，1：	1
4	Glutenin macropolymer:a gel formed by glutenin particle显示文摘	Don C Lichtendonk W Plijter J J	2003	Journal of Cereal Science2003，37，：	1
5	The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough显示文摘	Don C Lichtendonk W J Pligter J J	2005	Journal of Cereal Science2005，41，1：	1
6	Glutenin macropolymer: a gel formed by glutenin particle 显示文摘	DON C LICHTENDONK W J PLIJTER J J	2003	Journal of Cereal Science2003，37，1：	1
7	Understanding the link between GMP and dough:from glutenin particles in flour towards developed dough显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，38，：	1
8	The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough显示文摘	DON C LICHTENDONK W J PLIJTER J J	2005	Journal of Cereal Science2005，41，：	1
9	Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough显示文摘	DON C LICHTENDONK W J PLLITER J J	2003	Journal of Cereal Science2003，38，：	1
10	Glutenia macropolymer: a gel formed by glutenin particles显示文摘	DON C LICHTENDONK W PLIJTER J J	2003	Journal of Cereal Science2003，37，：	1
11	The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough显示文摘	Clyde Don Wim J. Lichtendonk Johan J. Plijter Ton van Vliet Rob J. Hamer	2004	Journal of Cereal Science2004，，1：	1
12	Understanding the link between GMP and dough: From glutenin particle in flour towards developed dough显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，38，2：	1
13	The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough显示文摘	Don C Lichtendonk W J Plijter J J	2005	Journal of Cereal Science2005，41，1：	1
14	An explanation for the combined effect of xylanase-glucose oxidase in dough systems 显示文摘	Cristina Primo-Martin Mingwei Wang Wim J Lichtendonk	2005	Journal of the Science of Food and Agriculture2005，85，：	1
15	Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，38，2：	1
16	The effect of mixing on glutenin particle properties:aggregation factors that affect gluten function in dough显示文摘	Don C Lichtendonk W J Pligter J J		0，，01：	1
17	An explana tion for the combined effect of xylanase-glucose oxidase in dough systems 显示文摘	Martin C P Wang M W Lichtendonk W J etal	2005	Journal Science Food Agricultural2005，85，7：	1
18	Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，38，2：	1
19	Glntenin macropolymer: a gel formed by glutenin particles显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，37，1：	1
20	Glutenin macropoly- mer;A gel formed by glutenin particle 显示文摘	Don C Lichtendonk W J Plijter J J	2003	Journal of Cereal Science2003，37，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示