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Hypersonic Velocity in Acetone at Low Temperatures.
- Published in:
- Nature, 1949, v. 164, n. 4158, p. 67, doi. 10.1038/164067a0
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- Article
Mechanism of the Oxidation of Gaseous Formaldehyde.
- Published in:
- Nature, 1947, v. 160, n. 4068, p. 537, doi. 10.1038/160537b0
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- Publication type:
- Article
Effect of storage temperature on the ageing of concentrated wheat starch gels.
- Published in:
- Journal of the Science of Food & Agriculture, 1969, v. 20, n. 9, p. 550, doi. 10.1002/jsfa.2740200909
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- Article
Kinetic study of the retrogradation of gelatinised starch.
- Published in:
- Journal of the Science of Food & Agriculture, 1968, v. 19, n. 10, p. 560, doi. 10.1002/jsfa.2740191003
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- Article
Effect of loaf specific volume on the rate and extent of staling in bread.
- Published in:
- Journal of the Science of Food & Agriculture, 1968, v. 19, n. 2, p. 95, doi. 10.1002/jsfa.2740190208
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- Article
The disulphide group content of flour and dough.
- Published in:
- Journal of the Science of Food & Agriculture, 1964, v. 15, n. 5, p. 269, doi. 10.1002/jsfa.2740150501
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- Publication type:
- Article
Disulphide groups in flour proteins.
- Published in:
- Journal of the Science of Food & Agriculture, 1962, v. 13, n. 2, p. 73, doi. 10.1002/jsfa.2740130201
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- Publication type:
- Article
A radioactive tracer technique for the study of dough mixing.
- Published in:
- Journal of the Science of Food & Agriculture, 1957, v. 8, n. 4, p. 234, doi. 10.1002/jsfa.2740080408
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- Publication type:
- Article
The role of glycerides in baking.
- Published in:
- Journal of the Science of Food & Agriculture, 1954, v. 5, n. 1, p. 8, doi. 10.1002/jsfa.2740050102
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- Publication type:
- Article