Browsing by Author Gras, Peter W.

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Issue DateTitleAuthor(s)Citation
2002Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour BlendsDarvey, Norman; Gras, Peter W.; MacRitchie, Finlay; Naeem, Hamid A.; Plant Breeding InstituteMixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends, Cereal Chemistry, vol.79,(3),2002,pp 332-339
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