The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing von Watanabe, E, Bell, A.E, Brockway, B.E

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Studies on the preservation of Tanzanian ‘Mbege’ — an alcoholic beverage from Millet ( Eleusine coracana) and bananas von Shayo, N.B., Brockway, B.E., Dillon, V.M.

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Rheological studies on wheat flour dough. I. Empirical and fundamental methods von Watanabe, E., Bell, A.E., Brockway, B.E.

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Rheological studies on wheat flour dough. II. Relationships between frequency, storage modulus and torque amplitude von Watanabe, E., Bell, A.E., Brockway, B.E.

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Protein disulphide-isomerase of chick-embryo tendon von Brockway, B.E, Freedman, R.B

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Cereals in a european context (first European conference on food science and technology): Edited by I. D. Morton. VCH, Ellis Horwood, 1987. 523 pp. DM230.00. ISBN 0-895-73523-7 (Ne... von Brockway, B.E.

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