Consulta: (autoria:"BELL, A. E.")
Registros recuperados: 3
Data/hora: 16/06/2024 07:14:42

WATANABE, E.; BELL, A. E.; BROCKWAY, B. E. The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing. Food Chemistry, v. 61, n. 4, p. 481-486, 1998.
Biblioteca(s): Embrapa Agroindústria de Alimentos.

SCHEINBERG, E.; BELL, A. E.; ANDERSON, V. L. Genetic gain in populations of Tribolium castaneum under uni-stage tandem selection and under restricted selection indices. Genetics, v. 35, p. 69-90, Jan. 1967.
Biblioteca(s): Embrapa Amazônia Ocidental.

TORREZAN, R.; THAM, W. P.; BELL, A. E.; FRAZIER, R. A.; CRISTIANINI, M. Effects of high pressure on functional properties of soy protein. Food Chemistry, v. 104, n. 1, p. 140-147, 2007.
Biblioteca(s): Embrapa Agroindústria de Alimentos.