Fernando Ortega-Ojeda (Former)

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2005
Mark Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2005) In Carbohydrate Polymers 59(3). p.313-327
- Contribution to journal › Article
2004
Mark Gel formation in mixtures of amylose and high amylopectin potato starch
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Carbohydrate Polymers 57(1). p.55-66
- Contribution to journal › Article
Mark Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches
Ortega-Ojeda, Fernando ^LU (2004)
- Thesis › Doctoral thesis (compilation)
2003
Mark On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2003) In Stärke 55(3-4). p.121-121
- Contribution to journal › Article