Physical aspects of the improvement of dough by fat von Bell, B.M., Daniels, D.G.H., Fisher, N.

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Hydrolysis of the phytate of wheat flour during breadmaking von Daniels, D. G. H., Fisher, N.

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Lipid compositions, baking qualities and other characteristics of wheat varieties grown in the U.K von Bell, B.M., Daniels, D.G.H., Fearn, T., Stewart, B.A.

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Gas chromatography of long-chan α,Ω-diols and related compounds von Daniels, D.G.H.

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Vacuum expansion of mechanically developed doughs at proof temperature: effect of shortening von Bell, B.M, Daniels, D.G.H, Fisher, N

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effects of pure saturated and unsaturated fatty acids on breadmaking and on lipid binding, using Chorleywood bread process doughs containing a 'model fat' von Bell, B.M, Daniels, D.G.H, Fisher, N

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composition, rheological properties and breadmaking behaviour of stored flours von Bell, B.M, Chamberlain, N, Collins, T.H, Daniels, D.G.H, Fisher, N

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