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24篇 您的检索式：作者名="SAHLSTROM S"

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	题名	作者	年代	出处	被引量
1	Phenolic contents and antioxidant activities in covered whole-grain flours o{ Norwe gian barley varieties and in fractions obtained after pearling显示文摘	Holtekjolen A K Sahlstrom S Knutsen S H	2011	Acta Agriculturae Scandinavica Section B-Soil and Plant Science2011，61，1：	1
2	Influence of starch granule size distribution on Bread characteristics显示文摘	SAHLSTROM S BRATHEN E LEA P	1998	1 Cereal Sei1998，28，2：	1
3	Lactic acid fermentation eliminates indigestible carbohydrates and antinu- tritional factors in soybean meal for Atlantic salmon (Sa/mo scalar)显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，：	1
4	Effects of hctic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken显示文摘	Skrede G Herstad O Sahlstrom S	2003	Anim Feed Sci Tech2003，105，：	1
5	Influence of starch granule size distribution on bread charaeteristics显示文摘	Sahlstrom S Brathen E Lea P	1998	Journal of Cereal Science1998，28，：	1
6	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for At- lantic salmon(Sa/mo sa/ar)显示文摘	Re tie S Sahlstrom S Brathen E et a/	2005	Aqnaculture2005，246，：	1
7	Effects of flour composition,physical dough properties and baking process on hearth loaf properties studied by multivariate statistical methods显示文摘	Magnus E M Brathen E Sahlstrom S	2000	Journal of Cereal Science2000，32，2：	1
8	Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling显示文摘	Sahlstrom S Brathen E	1997	Food Chemstry1997，58，12：	1
9	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon(Salmo salar)显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，14：	1
10	Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content显示文摘	Stevneb A Sahlstrom S Svihus B	2006	Animal Feed Science and Technology2006，130，：	1
11	Effects of enzyme prepar- ations for baking, mixing time and resting time on bread quality and bread staling 显示文摘	SAHLSTROM S BRAOTHEN E	1997	Food Chemistry1997，58，12：	1
12	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar) 显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，：	1
13	Lac- tic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon ( Salmo salar) 显示文摘	REFSTIE S SAHLSTROM S BRATHEN E	2005	Aquaculture2005，246，14：	1
14	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for At- lantic salmon (solmo solar ) 显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，：	1
15	Lacti acid fermentation eliminates indigestible carbohydrates and antinutrional factors in soybean meal for Atlan- tic salmon (Salmo salar) 显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaulture2005，246，14：	1
16	Influence of starch granule size distribution on bread characteristics显示文摘	Sahlstrom S Brathem E Lea P Autio K	1998	Journal of Cereal Science1998，28，：	1
17	Lactic acid fermentation eliminates indigestible carbohydrates and anti-nutritional factors in soybean meal for Atlantic salmon(Salmo salar)显示文摘	Reftie S Sahlstrom S Brathen E		0，，：	1
18	Influence of starch granule size distribution on bread characteristics显示文摘	Sahlstrom S Brathen E Lea P	1998	Jour- nal of Cereal Science1998，28，2：	1
19	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar) 显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，：	1
20	Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar L) 显示文摘	Refstie S Sahlstrom S Brathen E	2005	Aquaculture2005，246，：	1

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