Ann-Charlotte Eliasson (Former)
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- 2004
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Mark
Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
(
- Contribution to journal › Article
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- Contribution to journal › Article
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Mark
Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
(
- Contribution to journal › Article
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
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Mark
Molecular characterization of native and processed waxy maize starch in relation to the recrystallization behavior of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Starch-lipid interactions and their relevance in food products
2004) p.441-460(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Molecular characterisation of native and processed waxy maize starch in relation to the recrystallisation behaviour of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Starch in Food : Structure, Function and Applications
- Book/Report › Anthology (editor)
- 2003
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Mark
Three under-utilised sources of starch from the Andena region in Ecuador. Part II. Rheological characterisation.
(
- Contribution to journal › Article