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23篇 您的检索式：作者名="STOJCESKA V"

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	题名	作者	年代	出处	被引量
1	The advantage of us-ing extrusion processing for increasing dietary fibre level in glu-ten-free products显示文摘	Stojceska V Ainsworth P Plunkett A		0，，01：	1
2	The effect of different enzymes on the quality of high-fiber enriched brewer's spent grain breads显示文摘	STOJCESKA V AINSWORTH P	2008	Food Chemistry2008，110，4：	1
3	The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads显示文摘	V Stojceska P Ainsworth	2008	Food Chemistry2008，110，：	1
4	The recy- cling of brewer's processing by-product into ready to-eat snacks using ectrusion technology显示文摘	Stojceska V Ainsworth P Plunkett A	2008	Journal of Cereal Sc[ence2008，47，3：	1
5	The effect of differentenzymes on the quality of high - fibre enriched brewer , s spentgrain breads 显示文摘	STOJCESKA V AINSWORTH P	2008	Food Chemistry2008，110，：	1
6	Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours显示文摘	Stojceska V Butler F	2012	Trends in Food Science & Technology2012，24，1：	1
7	The recycling of brewegs processing by-product into ready-to-eat snacks using extrusion technology 显示文摘	Stojceska V Ainsworth P Plunkett A Ibanoglu S	2008	Journal of Cereal Science2008，47，3：	1
8	The advantage of using extrution processing for increasing dietary fiber level in gluten - free products显示文摘	Stojceska V Ainsworth P Plunkett A	2010	Food Chemistry2010，121，：	1
9	The recycling of brewer's processing byproduct into ready-to-eat snacks using extrusion technology显示文摘	Stojceska V		Journal of Cereal Science0，，：	1
10	The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products显示文摘	STOJCESKA V AINSWORTH P PLUNKETT A	2010	Food Chemistry2010，，1：	1
11	The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snakes made from food by-products显示文摘	Stojceska V Ainsworth P Plunkett A		0，，：	1
12	The effect of extrusion cooking using different water feed rates on the quality of ready- to-eat snacks made from food by-products显示文摘	STOJCESKA V AINSWORTH P PLUNKETTA	2009	Food Chemistry2009，114，1：	1
13	Improving the quality of nutrient-rich Teff (Eragrostis tel) breads by combination of enzymes in straight dough and sour- dough breadmaking 显示文摘	Alaunyte I Stojceska V Plunkett A Ainsworth P Derbyshire E	2012	Journal of Cereal Science2012，，55：	1
14	The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products显示文摘	STOJCESKA V A1NSWORTH P PLUNKETT A	2009	Food Chem2009，114，1：	1
15	The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads 显示文摘	STOJCESKA V ASWORTH P	2008	Food Chemistry2008，110，4：	1
16	A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour 显示文摘	Stojceska V Butler a F Gallagher E	2007	J Food Eng2007，，83：	1
17	The effect of extrusion cooking using different waterfeed rates on the quality of ready-to-eat snacks made from food by-products显示文摘	STOJCESKA V AINSWORTH P PLUNKETT A	2009	Food Chemistry2009，95，5：	1
18	The re- cycling of brewer's processing by-product into ready- to-eat snacks using extrusion technology显示文摘	Stojceska V Ainsworth P P\|unkett A	2008	Journal of Cereal Science2008，47，3：	1
19	The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products显示文摘	Stojceska V Ainsworth P Plunkett A	2010	Food Chemistry2010，121，1：	1
20	The recy-cling of brewer’s processing by-product into ready-to-eatsnacks using extrusion technology显示文摘	Stojceska V Ainsworth P Plunkett A	2008	Journal of CerealScience2008，47，3：	1

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