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Items where Author is "Harasztos, A."
Group by: Item Type | No Grouping Number of items: 5. Harasztos, A. and Balázs, G. and Csőke, P.N. and D’Amico, S. and Schönlechner, R. and Tömösközi, S. (2016) How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics. Acta Alimentaria, 45 (2). pp. 215-223. ISSN 0139-3006 Rakszegi, Marianna and Balazs, G. and Bekes, F. and Harasztos, A. and Kovács, Annamária and Láng, László and Bedő, Zoltán (2014) Modelling Water Absorption of Wheat Flour by Taking into Consideration of the Soluble Protein and Arabinoxylan Components. CEREAL RESEARCH COMMUNICATIONS, 42 (4). pp. 629-639. ISSN 0133-3720 Rakszegi, M. and Balázs, G. and Békés, F. and Harasztos, A. and Kovács, A. and Láng, L. and Bedő, Z. and Tömösközi, S. (2014) Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components. Cereal Research Communications, 42 (4). pp. 629-639. ISSN 0133-3720 Balázs, G. and Tömösközi, S. and Harasztos, A. and Németh, V. and Tamás, Á. and Morgounov, A. and Belan, I. and Ma, W. and Békés, F. (2012) Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins. Cereal Research Communications, 40 (4). pp. 562-572. ISSN 0133-3720 Balázs, G. and Baracskai, I. and Nádosi, M. and Harasztos, A. and Békés, F. and Tömösközi, S. (2012) Lab-on-a-chip technology in cereal science: Analytical properties and possible application areas. Acta Alimentaria, 41 (1). pp. 73-85. ISSN 0139-3006 |
