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WHEAT HARDNESS: COMPARISON OF METHODS OF ITS EVALUATIONOBUCHOWSKI W; BUSHOK W.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 6; PP. 421-425; BIBL. 14 REF.Article

WHEAT HARDNESS: COMPARISON OF METHODS OF ITS EVALUATIONOBUCHOWSKI W; BUSHUK W.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 6; PP. 421-425; BIBL. 14 REF.Article

BEURTEILUNG VON WEIZEN FUER DIE TEIGWARENINDUSTRIE MIT EINEM MODIFIZIERTEN MAHLVERSUCH = EVALUATION DES BLES POUR L'INDUSTRIE DES PATES ALIMENTAIRES A L'AIDE D'UN ESSAI DE MOUTURE MODIFIEGASIOROWSKI H; OBUCHOWSKI W.1975; GETREIDE MEHL BROT; DTSCH.; DA. 1975; VOL. 29; NO 11; PP. 286-290; BIBL. 11 REF.Article

WHEAT HARDNESS: EFFECTS OF DEBRANNING AND PROTEIN CONTENTOBUCHOWSKI W; BUSHUK W.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 6; PP. 426-428; BIBL. 5 REF.Article

DER EINFLUSS VERSCHIEDENER TROCKNUNGSMETHODEN AUF DEN VITAMINGEHALT DER WEIZENKEIME = INFLUENCE DE DIFFERENTES METHODES DE SECHAGE SUR LA TENEUR EN VITAMINE DES GERMES DE BLEGASIOROWSKI H; OBUCHOWSKI W; OLEJNIK D et al.1971; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1971; VOL. 35; NO 11; PP. 290-293; BIBL. 7 REF.Article

Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative StabilityMILDNER-SZKUDLARZ, S; ZAWIRSKA-WOJTASIAK, R; OBUCHOWSKI, W et al.Journal of food science. 2009, Vol 74, Num 8, issn 0022-1147, S362-S370Article

Effect of lupine flour on the quality and oligosaccharides of pasta and crispsLAMPART-SZCZAPA, E; OBUCHOWSKI, W; CZACZYK, K et al.Nahrung (Weinheim). 1997, Vol 41, Num 4, pp 219-223, issn 0027-769XArticle

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