Treffer 1 - 20 von 30 für Suche 'Weegels, Peter Louis', Suchdauer: 0,69s Treffer weiter einschränken
  1. 1
    Wheat ATIs: Characteristics and Role in Human Disease

    Wheat ATIs: Characteristics and Role in Human Disease von Geisslitz, Sabrina, Shewry, Peter, Brouns, Fred, America, Antoine H. P., Caio, Giacomo Pietro Ismaele, Daly, Matthew, D'Amico, Stefano, De Giorgio, Roberto, Gilissen, Luud, Grausgruber, Heinrich, Huang, Xin, Jonkers, Daisy, Keszthelyi, Daniel, Larre, Colette, Masci, Stefania, Mills, Clare, Moller, Marie Sofie, Sorrells, Mark E., Svensson, Birte, Zevallos, Victor F., Weegels, Peter Louis


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  2. 2
    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE

    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE von WEEGELS, Peter Louis

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  3. 3
    EDIBLE COATING COMPOSITION FOR A BAKERY PRODUCT

    EDIBLE COATING COMPOSITION FOR A BAKERY PRODUCT von Weegels, Peter Louis Dhr, Oostendorp, Alexander Dhr

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  4. 4
    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE

    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE von WEEGELS, Peter Louis

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  5. 5
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP, Alexander, WEEGELS, Peter Louis

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  6. 6
    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE

    DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE von WEEGELS, Peter Louis

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  7. 7
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP, Alexander, WEEGELS, Peter Louis

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  8. 8
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP, ALEXANDER, WEEGELS, PETER LOUIS

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  9. 9
    METHOD OF COATING OF A BAKERY FOOD PRODUCT, AND A COATING AGENT FOR A BAKERY FOOD PRODUCT

    METHOD OF COATING OF A BAKERY FOOD PRODUCT, AND A COATING AGENT FOR A BAKERY FOOD PRODUCT von WEEGELS PETER LOUIS

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  10. 10
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP, ALEXANDER, WEEGELS, PETER LOUIS

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  11. 11
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP, ALEXANDER, WEEGELS, PETER LOUIS

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  12. 12
    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS

    LIQUID BREAD IMPROVER, METHOD FOR PROVIDING THEREOF AND METHOD FOR PROVIDING BAKERY FOODS von OOSTENDORP ALEXANDER, WEEGELS PETER LOUIS

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  13. 13
    Theoretical considerations on the directionality in polymerization mechanism and polymer type

    Theoretical considerations on the directionality in polymerization mechanism and polymer type von Weegels, Peter Louis


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  14. 14
    HIGH-FIBRE BREAD AND BREAD IMPROVER COMPOSITIONS

    HIGH-FIBRE BREAD AND BREAD IMPROVER COMPOSITIONS von WEEGELS, Peter, Louis, DE MAN, Marinus

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  15. 15
    produtos de panificação contendo emulsificantes e éster de ácido graxo de esterol e/ou estanol

    produtos de panificação contendo emulsificantes e éster de ácido graxo de esterol e/ou estanol von Yvonne Susanna Johanna Veldhuizen, Peter Louis Weegels

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  16. 16
    HIGH-FIBRE BREAD AND BREAD IMPROVER COMPOSITIONS

    HIGH-FIBRE BREAD AND BREAD IMPROVER COMPOSITIONS von WEEGELS, PETER LOUIS, DE MAN, MARINUS

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  17. 17
    Anti-staling composition and bakery products comprising this composition

    Anti-staling composition and bakery products comprising this composition von WEEGELS, PETER LOUIS, VELDHUIZEN, YVONNE S J

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  18. 18
    Production of adhesives based on gluten

    Production of adhesives based on gluten von PETER LOUIS WEEGELS

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  19. 19
    ANTI-STALING COMPOSITION AND BAKERY PRODUCTS COMPRISING THISCOMPOSITION

    ANTI-STALING COMPOSITION AND BAKERY PRODUCTS COMPRISING THISCOMPOSITION von WEEGELS, PETER LOUIS, VELDHUIZEN, YVONNE SUSANNA J

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  20. 20
    High-fibre bread and bread improver compositions

    High-fibre bread and bread improver compositions von PETER LOUIS WEEGELS, MARINUS DE MAN

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