Theofanis Georgopoulos (Former)

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2006
Mark Influence of native lipids on the rheological properties of wheat flour dough and gluten
Georgopoulos, Theofanis ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2006) In Journal of Texture Studies 37(1). p.49-62
- Contribution to journal › Article
2004
Mark A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
Georgopoulos, Theofanis ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Food Hydrocolloids 18(1). p.143-151
- Contribution to journal › Article
2003
Mark Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids.
Georgopoulos, Theofanis ^LU (2003)
- Thesis › Licentiate thesis