au.\*:("KLEIN BP")
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ISOLATION OF LIPOXYGENASE FROM SPLIT PEA SEEDS, SNAP BEANS, AND PEAS.KLEIN BP.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 5; PP. 938-942; BIBL. 37 REF.Article
CALCIUM INTERACTION WITH SUBSTRATES OF TYPE-2 PEA LIPOXYGENASES. = INTERACTION DU CALCIUM AVEC DES SUBSTRATS DE LIPOXYGENASES TYPE-2, DE POIS.REYNOLDS PA; KLEIN BP.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1999-2003; BIBL. 33 REF.; 4 FIG./2 TABL.Article
PROTEIN DISPERSIBILITY AND EMULSION CHARACTERISTICS OF FOUR SOY PRODUCTSVOLKERT MA; KLEIN BP.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 93; BIBL. 26 REF.Article
EFFECTS OF SOY OR FIELD PEA FLOUR SUBSTITUTION ON PHYSICAL AND SENSORY CHARACTERISTICS OF CHEMICALLY LEAVENED QUICK BREADS = EFFET DE L'UTILISATION DE FARINES DE SOJA OU DE POIS FOURRAGER SUR LES CARACTERISTIQUES PHYSIQUES ET ORGANOLEPTIQUES DES PAINS LEVES RAPIDEMENT PAR VOIE CHIMIQUERAIDL MA; KLEIN BP.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 367-370; BIBL. 21 REF.; 5 TABL.Conference Paper
FOLACIN AND ASCORBIC ACID RETENTION IN FRESH RAW, MICROWAVE, AND CONVENTIONNALLY COOKED SPINACHKLEIN BP; KUO CHY; BOYD G et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 640-641; BIBL. 17 REF.Article
A RESEARCH NOTE. THIAMIN CONTENT OF FRESHLY PREPARED AND LEFTOVER ITALIAN SPAGHETTI SERVED IN A UNIVERSITY CAFETERIA FOODSERVICE. = NOTE DE RECHERCHE. TENEUR EN THIAMINE DES SPAGHETTI ITALIENS FRAIS OU STOCKES SERVIS DANS UNE CAFETERIA UNIVERSITAIRE.KHAN MA; KLEIN BP; LEE FV et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2093-2094; BIBL. 12 REF.; 2 TABL.Article
FOLACIN CONTENT OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLESKLEIN BP; LEE HC; REYNOLDS PA et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 286-288; BIBL. 31 REF.Article