Author Results for "Hamer, R.J."

Hamer, R.J.
Gilissen, L.J.W.J.
Smulders, M.J.M.
Liang, J.
Nout, M.J.R.
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Bosch, H.J.
Han, B.Z.
van den Broeck, H.C.
van der Meer, I.M.
Visser, R.G.F.

Showing 1 - 20 results of 26 for search '"Hamer, R.J."', query time: 0.04s Refine Results
  1. 1
    Apparatus and method for processing meal and water to batter for recovering starch and/or protein therefrom, and batter produced with this apparatus and/or method
    Patent biblioteca
    WUR NL


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  2. 2
    Graaneiwitten en kwaliteit : het specificatieprobleem
    Inaugural lecture biblioteca
    WUR NL


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  3. 3
    A method of preparing a bread dough or part baked bread
    Patent biblioteca
    WUR NL


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  4. 4
    Processing of malt for preparing a beverage
    Patent biblioteca
    WUR NL


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  5. 5
    Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown
    Patent biblioteca
    WUR NL


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  6. 6
    Batter, food product having a coating comprising the batter and method of making a batter
    Patent biblioteca
    WUR NL


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  7. 7
    Glutenin Particles Are Affected by Growing Conditions
    Part of book or chapter of book biblioteca
    WUR NL


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  8. 8
    In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China
    Article/Letter to editor biblioteca
    WUR NL


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  9. 9
    Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice
    Article/Letter to editor biblioteca
    WUR NL


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  10. 10
    Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions
    Article/Letter to editor biblioteca
    WUR NL


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  11. 11
    Milling characteristics and distribution of phytic acid and zind in long-, medium- and short-grain rice
    Article/Letter to editor biblioteca
    WUR NL


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  12. 12
    Determination of in-mouth sensory properties of foodstuffs
    Patent biblioteca
    WUR NL


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  13. 13
    Process for the separation of gluten and starch
    Patent biblioteca
    WUR NL


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  14. 14
    Iron, zinc and phytic acid content of selected rice varieties from China
    Article/Letter to editor biblioteca
    WUR NL


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  15. 15
    Part of celiac population still at risk despite current gluten thresholds
    Article/Letter to editor biblioteca
    WUR NL


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  16. 16
    Water sorption and transport in dry crispy bread crust
    Article in monograph or in proceedings biblioteca
    WUR NL


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  17. 17
    Relationship between water activity, deformation speed, and crispness characterization
    Article/Letter to editor biblioteca
    WUR NL


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  18. 18
    Effect of kilning and milling on the dough-making properties of oat flour
    Article/Letter to editor biblioteca
    WUR NL


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  19. 19
    Understanding the role of oat ß-glucan in oat-based dough systems
    Article/Letter to editor biblioteca
    WUR NL


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  20. 20
    Development of a standard test for dough-making properties of oat cultivars
    Article/Letter to editor biblioteca
    WUR NL


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