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481 - 490 von 1621

	481	Determination of the Botanical Origin of Starches Using Iodine Reaction and Fuzzy Set Theory Enthalten in Starch Bd. 47, 2006, Nr. 9: 350-358. 9 S.
	482	Studies on Rye Starch Properties and Modification. Part III: Viscograph Pasting Characteristics of Rye Starches † Enthalten in Starch Bd. 46, 2006, Nr. 1: 2-8. 7 S.
	483	Studies on Rye Starch Properties and Modification. Part II: Swelling and Solubility Behaviour of Rye Starch Granules † Enthalten in Starch Bd. 44, 2006, Nr. 1: 8-14. 7 S.
	484	Studies on Rye Starch Properties and Modification. Part I: Composition and Properties of Rye Starch Granules Enthalten in Starch Bd. 43, 2006, Nr. 9: 331-339. 9 S.
	485	The Effects of Water Soluble Arabinoxylan on Gelatinization and Retrogradation of Starch Enthalten in Starch Bd. 43, 2006, Nr. 1: 5-10. 6 S.
	486	Effect of Ammonia on Cereals Enthalten in Starch Bd. 42, 2006, Nr. 2: 46-49. 4 S.
	487	Mold spectrum of four cereal brands of the German crop 1995 Enthalten in Nahrung Bd. 41, 2006, Nr. 3: 139-141. 3 S.
	488	Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part III. Thermal Gravimetric and Differential Thermal Analysis of Starch † Enthalten in Starch Bd. 38, 2006, Nr. 12: 410-413. 4 S.
	489	Changes in Starch Granule Size Distribution and Starch Gelatinization Properties During Development and Maturation of Wheat, Barley and Rye Enthalten in Starch Bd. 35, 2006, Nr. 10: 335-340. 6 S.
	490	Starch Gelatinization: A Morphological Study of Triticeae and Other Starches Enthalten in Starch Bd. 34, 2006, Nr. 7: 221-223. 3 S.

481 - 490 von 1621

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