Search Results - Schönlechner, R

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  1. 1
    Comparison of Different Types of NIR Instruments in Ability to Measure β‐Glucan Content in Naked Barley

    Comparison of Different Types of NIR Instruments in Ability to Measure β‐Glucan Content in Naked Barley by Schmidt, J., Gergely, S., Schönlechner, R., Grausgruber, H., Tömösközi, S., Salgó, A., Berghofer, E.

    Published in Cereal chemistry
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  2. 2
    Effect of Thermal Treatment on the Quality of Cloudy Apple Juice

    Effect of Thermal Treatment on the Quality of Cloudy Apple Juice by Krapfenbauer, Gottfried, Kinner, Mathias, Gössinger, Manfred, Schönlechner, Regine, Berghofer, Emmerich

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  3. 3
    Comparison of Different Types of NIR Instruments in Ability to Measure [beta]-Glucan Content in Naked Barley

    Comparison of Different Types of NIR Instruments in Ability to Measure [beta]-Glucan Content in Naked Barley by Schmidt, J, Gergely, S, Schönlechner, R, Grausgruber, H, Tömösközi, S, Salgó, A, Berghofer, E

    Published in Cereal chemistry
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  4. 4
    Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

    Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb by Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology, Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

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