SFX by Ex Libris Inc.

Title:	Elemental characterization of some Nigerian gemstones: tourmaline, fluorite and topaz by instrumental neutron activation analysis
Source:	Journal of Radioanalytical and Nuclear Chemistry [0236-5731] Aigbe, S O yr:2012

Basic

Full text

Full text available via SpringerLINK Contemporary 1997-Present

Year:

Volume:

Issue:

Start Page:

Document delivery

Request document via Library/Bibliothek

Users interested in this article also expressed an interest in the following:
description	1.	Edwards, N. "Hearth bread baking quality of durum wheat varying in protein composition and phsical sdough properties." Journal of the science of food and agriculture 87.11 (2007): 2000-2011.
description	2.	"New economic possibilities for Nigeria as government approves gemstone laboratories." Ventures Africa .
description	3.	Hervig, Richard L. "Ion-microprobe analyses of Li and B in topaz from different environments." The American mineralogist 72.3-4 (1987): 392-396.
description	4.	Araújo, M N C. "Pegmatite emplacement in the Seridó Belt, northeastern Brazil: late stage kinematics of the Brasiliano orogen." Gondwana research 4.1 (2001): 75-85.
description	5.	Delcour JA, Jan A A. "Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality." Critical reviews in food science & nutrition 42.3 (2002): 179-208.
description	6.	Kanický, V. "Topaz as an important host for Ge in granites and greisens." Mineralogical magazine 77.4 (2013): 403-417.
description	7.	Delcour, J. "Characterisation of starch from durum wheat (Triticum durum)." Starch 51.2-3 (1999): 73-80.
description	8.	Edwards, N. "Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes." Journal of cereal science 45.2 (2007): 140-149.
description	9.	Dik, T. "Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition." Journal of the science of food and agriculture 82.4 (2002): 405-413.
description	10.	Sapirstein, H D. "Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time." Journal of cereal science 45.2 (2007): 150-161.
description	11.	Di, M. "Particle size distribution and starch damage in some soft wheat cultivars." International journal of food science & technology 42.2 (2007): 246-250.
description	12.	Wieser, H. "Chemistry of gluten proteins." Food microbiology 24.2 (2007): 115-119.
description	13.	Adeoye, N. "Land degradation in gold mining communities of Ijesaland, Osun state, Nigeria." GeoJournal 81.4: 535-554.
description	14.	Chindo, M. "An Extensive Analysis of Mining in Nigeria Using a GIS." Journal of Geography and Geology 3.1 (2011): 3-.
description	15.	MAHDAR, D. "PROPERTIES OF STARCHES FROM AUSTRALIAN WHEATS .2. SOME PHYSICOCHEMICAL PROPERTIES." Stärke 45.9 (1993): 295-299.
description	16.	van der Zalm, Elizabeth E. J. J. "Quality of shear fractionated wheat gluten – comparison to commercial vital wheat gluten." Journal of cereal science 53.2 (2011): 154-159.
description	17.	Brigatti, Maria F. "Crystal structure and chemical composition of Li-, Fe-, and Mn-rich micas." The American mineralogist 92.8-9 (2007): 1395-1400.
description	18.	Singh, S. "Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties." Food hydrocolloids 25.1: 19-24.
description	19.	Kong, X. "Rheological properties of starches from grain amaranth and their relationship to starch structure." Starch 62.6 (2010): 302-308.
description	20.	O'Connor, J. "A comparison of lipase activity in various cereal grains." Journal of cereal science 16.2 (1992): 153-163.