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22篇 您的检索式：作者名="Plijter"

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	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	Spectroscopic properties of chlorophyll grana membranes and of the core of photosystem Ⅱ显示文摘	VAN DORSSEN R J PLIJTER J J DEKKER J P	1987	Biochim Biophys Acta1987，890，1：	1
3	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
4	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
5	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
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	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
10	GIutenin macropoly- mer:a gel formed by glutenin particles 显示文摘	Don C Liehtendonk W J 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	Spectroscopic properties of chlorophyll grana membranes and of the core of photosystem Ⅱ显示文摘	van DORSSEN R J PLIJTER J J DEKKER J P	1987	Biochim Biophys Acta1987，8911，1：	1
14	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
15	The effect of mix- ing on glutenin particle properties: aggregation factors that affect gluten function in dough显示文摘	Don C Liehtendonk W J Plijter J J	2005	Journal of Cereal Science2005，41，：	1
16	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
17	The effect of mixing on glutenin-partiele properties: aggregation factors that af- fect,gluten function in dough 显示文摘	Don C Liehtendonk W Plijter J J	2005	Journal of Cereal Sci- ence2005，41，：	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	Crispy/ crunchy crust of cellular solid foods: a literature review with discussion 显示文摘	Hannemieke L Johan J Plijter Ton Van Vlietet	2004	Journal of Texture Studies2004，35，：	1

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