au.\*:("VAN DE PIJPEKAMP, A")
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The role of the gluten network in the crispness of bread crustPRIMO-MARTIN, C; VAN DE PIJPEKAMP, A; VAN VLIET, T et al.Journal of cereal science (Print). 2006, Vol 43, Num 3, pp 342-352, issn 0733-5210, 11 p.Article
Functional properties of low Mr wheat proteins. II: Effects on dough propertiesWEEGELS, P. L; ORSEL, R; VAN DE PIJPEKAMP, A. M et al.Journal of cereal science (Print). 1995, Vol 21, Num 2, pp 117-126, issn 0733-5210Article
Depolymerization and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parametersWEEGELS, P. L; VAN DE PIJPEKAMP, A. M; GRAVELAND, A et al.Journal of cereal science (Print). 1996, Vol 23, Num 2, pp 103-111, issn 0733-5210Article
