Effects of mixing time and oxidants on the extractability and flow FFF size dirstribution profiles of proteins from a Canadian hard red spring wheat flour (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Effects of mixing time and oxidants on the extractability and flow FFF size dirstribution profiles of proteins from a Canadian hard red spring wheat flourhttps://catalogue-scientifique.canada.ca/record=4118501~S6*frcRechercher K. R. Preston, S. G. Stevenson and K. TakatsuLivre
Application of flow field-flow fractionation and multiangle laser light scattering for size determination of polymeric wheat proteins (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Application of flow field-flow fractionation and multiangle laser light scattering for size determination of polymeric wheat proteinshttps://catalogue-scientifique.canada.ca/record=4118074~S6*frcRechercher K. R. Preston, S. G. Stevenson, S. You and M. S. IzydorczykLivre
Deformation of sediments and sedimentary rocks (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Deformation of sediments and sedimentary rockshttps://catalogue-scientifique.canada.ca/record=1353430~S6*frcRechercher Jones, M. E; Rechercher Preston, R. M. FPublished for the Geological Society by Blackwell Scientific Publications, 1987, ISBN : 9780632017331Livre
Measurement of heat damage in wheat by assessment of protein fibril formation (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Measurement of heat damage in wheat by assessment of protein fibril formationhttps://catalogue-scientifique.canada.ca/record=4117914~S6*frcRechercher K. R. Preston and S. J. SymonsLivre
Size exclusion chromatography and flow field-flow fractionation of wheat proteins (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Size exclusion chromatography and flow field-flow fractionation of wheat proteinshttps://catalogue-scientifique.canada.ca/record=4118249~S6*frcRechercher K. R. Preston and S. G. StevensonLivre
Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into breadhttps://catalogue-scientifique.canada.ca/record=4118152~S6*frcRechercher M. S. Jacobs, M. S. Izydorczyk, K. R. Preston and J. E. DexterLivre
A Joint venture : the economics of constitutional options (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : A Joint venture : the economics of constitutional optionshttps://catalogue-scientifique.canada.ca/record=3308485~S6*frcRechercher Economic Council of CanadaThe Council, 1991Publication gouvernementale
Sponge-and-dough bread. I. Reduction of fermentation time and bromate requirement by the incorporation of salt in the sponge (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Sponge-and-dough bread. I. Reduction of fermentation time and bromate requirement by the incorporation of salt in the spongehttps://catalogue-scientifique.canada.ca/record=4117711~S6*frcRechercher R. H. Kilborn, S. Nomura and K. R. PrestonLivre
Simplified dilute acetic acid based extraction procedure for fractionation and analysis of wheat flour protein by size exclusion HPLC and flow field-flow fractionation (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Simplified dilute acetic acid based extraction procedure for fractionation and analysis of wheat flour protein by size exclusion HPLC and flow field-flow fractionationhttps://catalogue-scientifique.canada.ca/record=4118034~S6*frcRechercher T. Ueno, S. G. Stevenson, K. R. Preston, M. J. Nightingale and B. A. MarchyloLivre
Characterization of polymeric wheat proteins by flow field-flow fractionation/MALLS (ouvrira une nouvelle fenêtre)Sauvegarder cet élément : Characterization of polymeric wheat proteins by flow field-flow fractionation/MALLShttps://catalogue-scientifique.canada.ca/record=4118055~S6*frcRechercher S. G. Stevenson, S. You, M. S. Izydorczyk and K. R. PrestonLivre