Kinetic study of the retrogradation of gelatinised starch von McIver, Rhonda G., Axford, D. W. E., Colwell, K. H., Elton, G. A. H.

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Effect of loaf specific volume on the rate and extent of staling in bread von Axford, D. W. E., Colwell, K. H., Cornford, S. J., Elton, G. A. H.

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Glutenins and gliadins: Electrophoretic studies von Elton, G. A. H., Ewart, J. A. D.

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Effect of storage temperature on the ageing of concentrated wheat starch gels von Colwell, K. H., Axford, D. W. E., Chamberlain, N., Elton, G. A. H.

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Reduction and RE-oxidation of the purothionins von Redman, D. G., Elton, G. A. H.

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A technique for the study of the baking process, and its application to the effect of fat on baking dough von Elton, G. A. H., Fisher, N.

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Starch-gel electrophoresis of cereal proteins von Elton, G. A. H., Ewart, J. A. D.

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Electrophoretic comparison of cereal proteins von Elton, G. A. H., Ewart, J. A. D.

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Immunological comparison of cereal proteins von Elton, G. A. H., Ewart, J. A. D.

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Apparatus for automatic elution of wheat-protein fractions during starch-gel electrophoresis von Elton, G. A. H., Ewart, J. A. D.

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Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry von Stevens, D. J., Elton, G. A. H.

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The disulphide group content of flour and dough von Axford, D. W. E., Elton, G. A. H., Tice, B. B. P.

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Disulphide groups in flour proteins von Axford, D. W. E., Campbell, J. D., Elton, G. A. H.

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Impact of Risk Assessment and the Control of Chemicals on Assuring the Safety of the Food Supply von BUNYAN, P. J., COOMES, T. J., ELTON, G. A. H.

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Carcinogen Prediction in the Laboratory: A Personal View [and Discussion] von Garner, R. C., Elton, G. A. H.

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Food Technology and the Law [and Discussion] von Elton, G. A. H., Nightingale, W. H.

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Effect of solid hydrocarbons as additives in breadmaking von Elton, G. A. H., Fisher, N.

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British Baking Industries Research Association: New Laboratory Wing von ELTON, G. A. H

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Effect of surfactants on the α-amylase activity of wheat flour von McDermott, E. E., Elton, G. A. H.

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Some Factors which Influence the Rheological Properties of Starch Gels von Collison, R., Elton, G. A. H.

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