Search Results - Gras, P.W.

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  1. 1
    Heterologous Expression and Dough Mixing Studies of Wild-Type and Mutant C Hordeins

    Heterologous Expression and Dough Mixing Studies of Wild-Type and Mutant C Hordeins by Tamás, L., Békés, F., Greenfield, J., Tatham, A.S., Gras, P.W., Shewry, P.R., Appels, R.

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  2. 2
    The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

    The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development by Anderssen, R.S., Gras, P.W., MacRitchie, F.

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  3. 3
    The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties

    The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties by Stone, P.J., Gras, P.W., Nicolas, M.E.

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  4. 4
    Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour

    Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour by Haraszi, R, Gras, P.W, Tomoskozi, S, Salgo, A, Bekes, F

    Published in Cereal chemistry
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  5. 5
    Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

    Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests by Gras, P.W., Carpenter, H.C., Anderssen, R.S.

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  6. 6
    Wheat-flour dough extensibility as a discriminator for wheat varieties

    Wheat-flour dough extensibility as a discriminator for wheat varieties by Anderssen, R.S., Bekes, F., Gras, P.W., Nikolov, A., Wood, J.T.

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  7. 7
    Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods

    Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods by Butow, B.J, Gras, P.W, Haraszi, R, Bekes, F

    Published in Cereal chemistry
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  8. 8
    Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

    Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour by Fido, R.J., Békés, F., Gras, P.W., Tatham, A.S.

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  9. 9
    Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends

    Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends by Naeem, H.A, Darvey, N.L, Gras, P.W, MacRitchie, F

    Published in Cereal chemistry
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  10. 10
    Water-flour dough extensibility as a discriminator for wheat varieties

    Water-flour dough extensibility as a discriminator for wheat varieties by Anderssen, R.S, Bekes, F, Gras, P.W, Nikolov, A, Wood, J.T

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  11. 11
    Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat

    Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat by Blumenthal, C. (CSIRO Plant Industry, North Ryde, NSW, Australia.), Stone, P.J, Gras, P.W, Bekes, F, Clarke, B, Barlow, E.W.R, Appels, R, Wrigley, C.W

    Published in Cereal chemistry
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  12. 12
    Effects of alpha-, beta-, and gamma-gliadins on the dough mixing properties of wheat flour

    Effects of alpha-, beta-, and gamma-gliadins on the dough mixing properties of wheat flour by Fido, R.J, Bekes, F, Gras, P.W, Tatham, A.S

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