Ann-Charlotte Eliasson (Former)
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- 2013
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Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
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- Contribution to journal › Article
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Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
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- Contribution to journal › Article
- 2012
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Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
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- Contribution to journal › Article
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Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
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- Contribution to journal › Article
- 2011
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Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
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- Contribution to journal › Article
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Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
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- Contribution to journal › Article
- 2009
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Mark
The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheres.
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- Contribution to journal › Article
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Mark
Changera in starch structure during manufacturing of starch microspheres for use in parenteral drug formulations: Effects of temperature treatment
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- Contribution to journal › Article
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Mark
Comparison of different microscopic methods for the study of starch and other components within potato cells
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- Contribution to journal › Article
- 2008
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Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
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- Contribution to journal › Article