Browsing by Author Bekes, F.

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Issue DateTitleAuthor(s)Citation
2010Basic dough rheology and the Kieffer TestDai, Shao; Qi, Fuzhong; Tanner, Roger; Bekes, F.; Newberry, Marcus P; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic EngBasic dough rheology and the Kieffer Test, Proceedings of the 5th International Symposium on Food Rheology and Structure, vol.N/A,(),2010,pp 348-351
2007Methodologies for symmetrical-flow field-flow fractionation analysis of polymeric gluteninDaqiq, Laila; Fellows, Christopher; Lees, Edith; Bekes, F.; Sciences Discipline; Science Faculty Admin; Crop, Horticulture and Food Production SystemsMethodologies for symmetrical-flow field-flow fractionation analysis of polymeric glutenin, Journal of Texture Studies, vol.38,(2),2007,pp 273-296
2002The rheology of bread dough made from four commercial floursKeentok, Matti; Newberry, Marcus; Tanner, Roger; Bekes, F.; Gras, Peter W.; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic EngThe rheology of bread dough made from four commercial flours, Rheologica Acta, vol.41,(1-2),2002,pp 173-179
2002Synergistic and additive effects of three high molecular weight glutenin subunit Loci. I. Effects on wheat dough rheologyKeentok, Matti; Phan-Thien, Nhan; Tanner, Roger; Uthayakumaran, Surjani; Beasley, Helen L.; Bekes, F.; Stoddard, F L; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminSynergistic and additive effects of three high molecular weight glutenin subunit Loci. I. Effects on wheat dough rheology, Cereal Chemistry, vol.79,(2),2002,pp 294-300
2002Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use QualityDaqiq, Laila; Stoddard, Frederick; Uthayakumaran, Surjani; Beasley, H. L; Bekes, F.; Chong, P.; Partridge, S. J; Sciences Discipline; Plant Breeding Institute; Agriculture Faculty AdminSynergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality, Cereal Chemistry, vol.79,(2),2002,pp 301-307