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Journal Abstract Search

154 related items for PubMed ID: 14292816

  • 1. THE ULTRACENTRIFUGATION OF DOUGHS MADE FROM WHEAT FLOUR.
    MAURITZEN CM, STEWART PR.
    Aust J Biol Sci; 1965 Feb; 18():173-89. PubMed ID: 14292816
    [No Abstract] [Full Text] [Related]

  • 2. Improving the nutritive value of flour. VI. A comparison of the use of soya flour and wheat germ.
    WESTERMAN BD, OLIVER B, MAY E.
    J Nutr; 1954 Oct 11; 54(2):225-36. PubMed ID: 13212462
    [No Abstract] [Full Text] [Related]

  • 3. ["CHEMICALS" AND WHEAT FLOUR, ETC., APPRAISED BY THE EXPERT COMMITTEE OF THE WHO AND FAO].
    UHL E.
    Fra Sundhedsstyr; 1964 Aug 20; 126():219-20. PubMed ID: 14182653
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  • 6. Improving the nutritive value of flour. V. The effect of the use of defatted wheat germ.
    WESTERMAN BD, ROACH F, STONE M.
    J Nutr; 1952 May 20; 47(1):147-58. PubMed ID: 14939089
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  • 8. THE ISOLATION AND PURIFICATION OF A TRYPSIN INHIBITOR FROM WHOLEWHEAT FLOUR.
    SHYAMALA G, LYMAN RL.
    Can J Biochem; 1964 Dec 20; 42():1825-32. PubMed ID: 14241616
    [No Abstract] [Full Text] [Related]

  • 9. [BOUND NICOTINIC ACID IN FOOD STUFFS PREPARED FROM WHEAT].
    GROOT EH.
    Voeding; 1964 Jun 15; 25():347-9. PubMed ID: 14309370
    [No Abstract] [Full Text] [Related]

  • 10. [VARIATIONS IN THE PHYTASE ACTIVITY OF WHEAT GERM AND BRAN].
    DESJOBERT A.
    Aliment Vie; 1964 Jun 15; 52():62-9. PubMed ID: 14165057
    [No Abstract] [Full Text] [Related]

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  • 13. [Vitamin D2 content of irradiated wheat germ oil].
    AMICI A.
    Riv Biol; 1957 Jun 15; 49(4):443-53. PubMed ID: 13543210
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  • 15. A trisaccharide glycoside from wheat germ.
    CONCHIE J, MORENO A, CARDINI CE.
    Arch Biochem Biophys; 1961 Aug 15; 94():342-3. PubMed ID: 13694973
    [No Abstract] [Full Text] [Related]

  • 16. [Prophylactic and therapeutic use of wheat germs].
    SCHNEIDER E.
    Hippokrates; 1952 Sep 15; 23(17):489-92. PubMed ID: 12999141
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  • 17. [ON THE CAUSES OF FRACTIONATION OF WHEAT FLOUR PROTEINS SOLUBLE IN WATER AT THE TIME OF THEIR EXTRACTION: INTERACTION WITH PHOSPHORUS COMPOUNDS].
    BAUDET J, MOSSE J, MOUREAUX T.
    C R Hebd Seances Acad Sci; 1965 Jan 18; 260():1007-9. PubMed ID: 14287014
    [No Abstract] [Full Text] [Related]

  • 18. The rheological testing of wheat glutens and doughs.
    Heaps PW, Webb T, Eggitt PW, Coppock JB.
    Chem Ind; 1968 Aug 10; 32():1095-6. PubMed ID: 5666328
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  • 19. [Comparative studies on the fat determination methods in ground products (wheat germ)].
    ANTENER I, HOGL O.
    Mitt Geb Lebensmittelunters Hyg; 1947 Aug 10; 38(2-3):207-25. PubMed ID: 20269114
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