Ann-Charlotte Eliasson (Former)
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- 2020
-
Mark
Wheat starch structure and bread quality
2020) p.137-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2019
-
Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
- 2017
-
Mark
Carbohydrates in food
- Book/Report › Anthology (editor)
-
Mark
Preface
2017)(
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
-
Mark
Starch : Physicochemical and functional aspects
2017) p.479-578(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2016
-
Mark
The effect of baking and enzymatic treatment on the structural properties of wheat starch
(
- Contribution to journal › Article
- 2015
-
Mark
Advanced fiber tracking in early acquired brain injury causing cerebral palsy
(
- Contribution to journal › Article
- 2014
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
- 2013
-
Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article